Strawberry Tunnel Cream Cake

1 10oz prepared round angel food cake
2 (3oz each) Philadelphia Brand® cream cheese, softened
1 14oz can Eagle® sweetened condensed milk
1/3 cup lemon juice
1 tsp. almond extract
2 to 4 drops red food coloring
1 cup chopped fresh strawberries
1 12oz. frozen Cool Whip® whipped topping, thawed

Invert cake onto serving plate. Cut 1” slice crosswise from top of cake; set aside. With sharp knife, cut around cake 1” from center hole and 1” from outer edge, leaving cake walls 1” thick. Remove cake from center, leaving, 1” thick base on bottom of cake. Reserve cake pieces.

In large bowl, beat cheese until fluffily. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice, extract and food coloring.

Stir in reserved torn cake pieces and chopped strawberries. Fold in 1 cup
of whipped toping. Fill cavity of cake with strawberry mixture; replace
top slice of cake. Chill 3 hours or until set.

Frost with remaining whipped topping garnish with extra strawberries, if
desired. Store in refrigerator.