Prepared Angel Food Cake
6 oz. Cream Cheese, softened
1 can (14 oz.) Eagle Brand milk
1/3 cup lemon juice
1 tsp. Almond or vanilla extract
1 cup chopped fresh strawberries
12 oz. Container of Cool Whip
Cut 1-inch slice crosswise from top of angel food 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 cream cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Stir in lemon juice and vanilla. Stir in reserved cake pieces and chopped strawberries. Fold in 1 cup whipped topping. Fill cake cavity with strawberry mixture; replace top of cake.