Strawberry Tunnel Cream Cake

12 oz prepared angel food cake
3 oz packages cream cheese, softened
14 oz can Eagle� Brand Sweetened Condensed Milk (NOT EVAPORATED MILK)
1/3 cup ReaLemon� Lemon Juice from Concentrate
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 ReaLemon� brand, 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.