1 (10 inch) prepared angel food cake
2 pkgs. (3 oz. each) cream cheese, softened
1 can (14 oz.) condensed milk
1/3 c. lemon juice
1 tsp. almond extract
2 to 4 drops red food coloring
1 c. frozen strawberries, thawed & chopped
1 container (12 oz.) Cool Whip

Invert cake on serving plate. Cut 1/2 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 thick base on bottom of cake. Reserve cake pieces.

In large mixing bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Stir in lemon juice, extract and food coloring, if desired. Stir in reserved, torn cake pieces and chopped strawberries. Fold in 1 cup whipped topping.