Strawberry Tunnel Cream Cake

Ingredients

• 1 10 inch angel food cake
• 1 8 oz pkg light cream cheese softened
• 1 14 oz can low-fat sweetened condensed milk
• 14 cup lemon juice
• 1 tsp almond extract
• 2 cups sliced fresh strawberries
• 1 12 oz container reduced-fat frozen whipped topping thawed
• fresh strawberries or mint springs for garnish

Directions

1. Cut a 1-inch layer from top of cake set aside
2. Hollow out center of cake leaving a 1-inch shell tear remaining cake into bite-size pieces
3. Place shell on serving platter and set aside Beat cream cheese at medium speed with an electric mixer until fluffy
4. Add condensed milk beat until blended
5. Stir in lemon juice and extract
6. Fold in cake pieces and strawberries
7. Spoon into cake shell replace top layer
8. Cover and chill 3 hours or until set
9. Spread whipped topping on top and sides of cake garnish if desired
10. Chill