Shelly's Recipe

STRAWBERRY TUNNEL CREAM CAKE

Category: Cakes

12 oz prepared angel food cake
2 (oz) pkg cream cheese, softened
14 oz can sweetened condensed milk
1/3 cup lemon juice
1 tsp almond extract
1 cup chopped fresh strawberries, thawed and well drained
12 oz container frozen non-dairy whipped topping, thawed (5 1/4 cups)
Additional fresh strawberries, optional

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-size pieces; reserve.

In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice, almond 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 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.