Ingredients
1 cup 2% milk1 cup sour cream1 package (3.4 ounces) instant vanilla pudding mix1 teaspoon grated orange zest2 cups heavy whipping cream, whipped8 cups cubed angel food cake4 cups sliced fresh strawberries
Preparation
In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream.
Place half 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 the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.
