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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
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.

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