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.
Yield- 8-10 servings.
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