Lemon Angel Dessert

1 (8 to 9 inch) angel food cake
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
½ cup lemon juice
1 ½ cups fresh raspberries, blueberries, blackberries and /or chopped strawberries
Confectioners’ sugar (optional)
Fresh berries for garnish

With serrated knife, cut 2-inch thick layer horizontally off top of cake; lift off top and set aside. With fork, carefully hollow out bottom of cake, leaving ½ to ¾ inch thick shell on bottom and sides.

In medium bowl, stir together Eagle brand and lemon juice until thickened. Spoon into cake shell. Spoon 1 ½ cups berries over Eagle Brand mixture; replace cake top. Cover and chill at least 4 hours.

Just before serving, sprinkle with confections’ sugar (optional). Garnish with additional berries. Store leftovers covered in refrigerator.