14 oz. can sweetened condensed milk
4 T. lemon juice
1-1/2 t. almond extract
1 (12 oz.) cool whip
2 pints raspberries, cleaned (can also use strawberries)
Turn cake upside down and cut a 1 inch slice off top. Lift off and set aside. Cut out insides of cake leaving a shell of about 1 inch all the way around. Cut insides into 1 inch cubes. Combine milk, lemon and almond. Fold in cool whip. Chill 10 minutes. Pour 1-1/2 c. into a bowl and stir in cake pieces. Gently fold in berries and spoon into shell. Replace top and frost with extra cream mixture. Chill for 2 hours. Garnish with additional berries and sliced, toasted almonds if desired.
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