Strawberry Tunnel Cream Cake - cooking recipe

Ingredients

10 inches prepared round angel food cake
1 (250 g) package cream cheese, softened
1 (300 ml) can sweetened condensed milk (regular or low-fat)
1/3 cup lemon juice
1 teaspoon almond extract
2 -4 drops red food coloring (optional)
1 cup chopped fresh strawberries (or 1 package frozen, thawed and well drained)
1 (750 ml) container whipped topping, thawed
additional fresh strawberries

Preparation

Invert cake onto serving plate, cut 1-inch slice crosswise from top of cake; set aside.
With sharp knife, cut and remove a ring of cake, leaving inner and outer cake walls and bottom base of cake at least 1-inch thick. Tear cake removed from center into bite-sized pieces; reserve.
In large mixer bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in lemon juice, extract and food coloring, if desired.
Add reserved torn cake pieces and chopped strawberries and stir into mixture. Fold in 1 cup whipped topping. Fill cake cavity with strawberry mixture; replace top slice of cake.
Frost with remaining whipped topping. Chill 3 hours or freeze for 4 hours. Garnish with strawberries if desired. Return leftovers to refrigerator or freezer.