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1 10-12 oz. prepared round Angel food cake 2 3 oz. pkg. cream cheese, softened 1 14 oz. can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) 1/3 c. lemon juice 1 tsp. almond extract red food coloring, optional 1 c. chopped fresh strawberries or 1 16 oz. pkg. frozen strawberries, thawed and drained 1 12 oz. frozen whipped topping Invert cake onto serving plate. Cut 1 in. slice crosswise from top of cake: set aside. With sharp knife, cut around cake 1 in. from center holes and 1 in. from outer edge, leaving cake walls 1 in. thick. Remove cake from center, leaving 1 in. thick base on bottom of cake. Tear cake removed from center into bite size pieces; reserve. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk; until smooth. Stir in lemon juice, extract and food coloring, if desired. Stir in reserved torn cake pieces and chopped strawberries. Fold in 1 c. whipped topping. Fill cake cavity with strawberry mixture; replace top slice of cake. Frost with remaining whipped topping. Chill 3 hours. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |