Strawberry Tunnel Cream Cake
|10 inch prepared round angel food cake||1|
|Cream cheese package||6 Ounce, softened (2 Packages, 3 Ounce Each)|
|Canned milk||14 Ounce (1 Can, Not Evaporated Milk)|
|Lemon juice from concentrate||1⁄2 Cup (8 tbs)|
|Almond extract||1 Teaspoon|
|Red food coloring||4 Drop|
|Chopped fresh strawberries/A 16-ounce package of frozen strawberries, thawed and well drained||1 Cup (16 tbs)|
|Frozen non dairy whipped topping||12 Ounce, thawed (1 Container)|
Invert cake onto serving plate.
Cut 1-inch slice crosswise from top of cake; set aside.
With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1-inch thick.
Remove cake from center, leaving 1-inch thick base on bottom of cake.
Tear cake removed from center into bite-sized pieces; reserve.
In large mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk until smooth.
Stir in ReaLemon, extract and food coloring if desired.
Stir in reserved torn cake pieces and chopped strawberries.
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 4 hours.
Garnish with strawberries if desired.
Return leftovers to refrigerator or freezer.