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Stuffed Banana-Strawberry Shortcake  E-mail this product to a friend

1 Angel food cake
8 oz. Fat free cream cheese soften
3/4 cup sweetened condensed Milk
3/4 tsp. Vanilla extract
1-1 1/4 cup(s) strawberries sliced
1- 1 1/4 cup(s) banana's sliced thin
1 container of Light Whipped Cream

Horizontally cut a one-inch thick slice from the top of the cake, and set aside.

Create a tunnel within the cake, by taring the center out leaving at least a half an inch around the outside, inside boarder and bottom of the cake. Set cake tares aside.

Blend cream cheese until fluffy, add milk blending until smooth. Add vanilla. Mix well and set aside.

Fold in Strawberries and Banana's also the tarred cake bites back into the cream cheese mixture.

Spoon cream cheese mixture into the cake, gently till the cake is filled to the top.

Replace the top slice of cake back on top.

Frost the cake Generously in Whipped cream.

Store in Fridge of at least an hour.