I found this recipe last year and have made this cake a couple of times. It has always been a big hit! Thought I would share...
Kim
* Exported from MasterCook *
Strawberry Tunnel Cream Cake
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 angel food cake -- 10 inch
1 package light cream cheese -- 8 oz, softened
1 can low-fat sweetened condensed milk -- 14 oz
1/4 cup lemon juice
1 teaspoon almond extract
2 cups sliced fresh strawberries
1 container reduced-fat frozen whipped topping -- 12 oz.
Cut a 1-inch layer from top of cake, set aside. Hollow out center of cake, leaving a 1-inch shell. Tear remaining cake into bite sized pieces. Place shell on serving platter and set aside.
Beat cream cheese at medium speed with an electric mixer until fluffy. Add condensed milk. Beat until blended. Stir in lemon juice and extract. Fold in cake pieces and strawberries. Spoon into cake shell. Replace top layer. Cover and chill 3 hours or until set. Spread whipped topping on top and sides of cake. Garnish as desired.
Description:
"Light, refreshing dessert, really good!"
Source:
"CookingLight.com"
Ratings : Really Good 0
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NOTES : Do not substitute non-fat sweetened condensed milk. I found that regular condensed milk (not non or low fat) actually worked best.
I also did not use the whipped topping - the cake was delicious with just a few fresh berries on top.
I added extra strawberries to the cream mix.
Nutr. Assoc. : 0 0 0 0 0 0 0
