1 (10 inch) angel food cake
2 (3 oz.) pkg. cream cheese, soft
1 (14 oz.) can sweetened condensed milk
1/3 c. lemon juice
1 tsp. almond extract
2 to 4 drops red food coloring
1 c. chopped strawberries
1 (12 oz.) container Cool Whip

Invert cake on serving plate. Cut 1/2 inch slice crosswise from top of cake and set aside. With sharp knife cut around cake 1 inch from center hole and 1 inch from outside leaving 1 inch walls and 1 inch bottom. Remove cut out piece and reserve.

In large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice, extract and food coloring, if desired. Stir in reserved torn cake pieces, chopped strawberries and 1 cup Cool Whip. Fill cake cavity with mixture and replace top slice of cake. Chill 3 hours or until set. Garnish with remaining Cool Whip and strawberries left whole.