Strawberry Tunnel Cream Cake - cooking recipe

Ingredients

1 (10 inch) angel food cake
1 (8 oz.) pkg light cream cheese, softened
1 (14 oz.) can low-fat sweetened condensed milk
1/4 cup lemon juice
1 tsp almond extract
2 cups sliced fresh strawberries
1 (12 oz.) container reduced-fat frozen whipped topping, thawed
fresh strawberries or mint springs, for garnish

Preparation

Cut a 1-inch layer from top of cake; set aside.
Hollow out center of cake, leaving a 1-inch shell; tear remaining cake into bite-size pieces.
Place shell on serving platter, and set aside. Beat cream cheese at medium speed with an electric mixer until fluffy.
Add condensed milk; beat until blended.
Stir in lemon juice and extract.
Fold in cake pieces and strawberries.
Spoon into cake shell; replace top layer.
Cover and chill 3 hours or until set.
Spread whipped topping on top and sides of cake; garnish, if desired.
Chill.