Strawberry Trifle

8-10 Servings

 

1 cup cold milk

1 cup (8 ounces) sour cream

1 package (3.4 ounces) instant vanilla pudding mix

1 teaspoon grated orange peel

2 cups heavy whipping cream, whipped

8 cups cubed angel food cake

4 cups sliced fresh strawberries

 

In a large bowl, beat the milk, sour cream, pudding mix and orange peel on low speed until thickened. Fold in whipped cream.

Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.