Cut 1-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 base on bottom of cake. Reserve cake pieces.
In large mixer bowl, beat cheese until fluffy. Gradually add Eagle Brand;
beat until smooth. Stir in ReaLemon extract and food coloring if desired; mix
well. Fold in whipped cream. Reserve two-thirds of mixture; refrigerate.
Fold strawberries and reserved torn cake pieces except top into remaining
one-third of mixture; fill cake cavity. Replace top slice of cake; frost with
reserved whipped cream mixture.
Chill for 3 hours or until set.
Garnish cake with additional strawberries if desired.
Store in refrigerator.
Posted by Marla at Recipe Goldmine 1/16/2002 12:17 pm.