Strawberry Tunnel Angel Food Cake

By rmille6277

SUBMITTED BY: Shirley Virts

Ingredients

• 1 10-inch prepared angel food cake
• 2 3 oz cream cheese (softened)
• 1 14 oz can Eagle Brand Sweetened Condensed Milk
• 1/3 cup ReaLemon lemon juice from concentrate
• 1 tsp almond extract
• 2-4 drops red food coloring
• 1 cup fresh chopped strawberries (more to decorate)
• 1 12 oz non-dairy whipped topping (thawed)
• Additional fresh strawberries (optional)

Preparation

Step 1

DIRECTIONS:
Invert cake onto serving plate. Cut ½ inch slices 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. Reserve cake pieces. In large mixing bowl beat cheese until fluffy; gradually beat in condensed milk until smooth. Stir in ReaLemon, extract, and food coloring. Stir in reserved torn cake pieces and chopped strawberries.

Fold in 1 cup whipped topping. Fill cavity of cake with strawberry mixture, replace top of cake. Chill for 3 hours or until set. Frost with remaining whipped topping. Keep refrigerated.