Strawberry Tunnel Cream Cake

1. 1

   Invert cake onto serving plate.

2. 2

   Cut 1-inch slice crosswise from top of cake; set aside.

3. 3

   With sharp knife, cut around cake 1-inch from center hole and 1-inch from outer edge, leaving cake walls 1-inch thick.

4. 4

   Remove cake from center, leaving 1-inch thick base on bottom of cake.

5. 5

   Tear cake removed from center into bite sized pieces; reserve.

6. 6

   In large mixer bowl, beat cheese until fluffy.

7. 7

   Gradually beat in condensed milk until smooth.

8. 8

   Stir in ReaLemon brand lemon juice, extract and food coloring, if desired. Stir in torn cake pieces and chopped strawberries.

9. 9

   Fold in 1 cup whipped topping.

10. 10

    Fill cake cavity with strawberry mixture; replace top slice of cake.

11. 11

    Frost with remaining whipped topping. Chill 3 hours or freeze 4 hours.

12. 12

    Garnish with strawberries, if desired.

13. 13

    Return leftovers to refrigerator or freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.