Strawberry Tunnel Cream Cake - cooking recipe

Ingredients

1 (10-inch) prepared round angel food cake
2 (3 oz.) pkg. cream cheese, softened
1 (14 oz.) can Eagle Brand sweetened condensed milk
1/3 c. ReaLemon juice from concentrate
1 tsp. almond extract
2 to 4 drops red food coloring (optional)
1 c. chopped fresh strawberries
1 (12 oz.) container frozen nondairy whipped topping, thawed
5 1/4 c. additional fresh strawberries (optional)

Preparation

Beat cheese until fluffy.
Gradually beat in milk until smooth.
Stir in lemon juice and food coloring.
Stir in strawberries.
Fold in 1 cup whipped topping; fill cake hole with mixture.
Chill 3 hours.
Frost with remaining topping.
Put whole strawberries on top.
Store in refrigerator.