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Strawberries and Cream Angel Cake

1 (10-inch) prepared angel food cake
2 (3-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/3 cup fresh lemon juice
1 teaspoon almond extract
2 to 3 drops red food coloring, optional
1 cup (1/2 pint) whipping cream, whipped
1 cup chopped fresh strawberries
Additional fresh strawberries, optional

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 base on bottom of cake. Reserve cake pieces.

In large mixer bowl, beat cheese until fluffy. Gradually add Eagle
Brand beat until smooth. Stir in ReaLemon extract and food coloring
if desired; mix well. Fold in whipped cream. Reserve two-thirds
of mixture; refrigerate.

Fold strawberries and reserved torn cake pieces except top into
remaining one-third of mixture; fill cake cavity. Replace top
slice of cake; frost with reserved whipped cream mixture.

Chill 3 hours or until set. Garnish cake with additional strawberries
if desired. Store in refrigerator.


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