RASPBERRY CREAM-FILLED ANGEL CAKE

1 store-bought angel food cake
14 oz. can sweetened condensed milk
4 T. lemon juice
1-1/2 t. almond extract
1 - 12 oz. container of Cool Whip or other whipped cream topping
2 pints fresh raspberries, cleaned & hulled

Turn cake upside down and cut a 1 inch slice off of the "top". Lift it off carefully, set it aside, and cut out the insides of your cake. Cut pieces into one inch cubes. Leave at least a one inch cake "cushion" all the way around the edges as well as on the bottom. You’ll be left with a hollow shell that we’ll fill with fresh berries and cream!

Combine sweetened condensed milk, lemon juice and extract. Fold Cool Whip into milk mixture and chill for 10 minutes. Once chilled, pour 1-1/2 cups worth into a bowl and stir in cake pieces. Gently fold in strawberry slices and spoon mixture into cake shell. Replace "top" and press to seal. Use extra cream mixture to frost cake. Chill in fridge for 2 hours - garnish with additional berries if desired. Sliced and toasted almonds also look nice sprinkled on this beautiful cake.