Strawberry Trifle

15 minutes
0
easy

Ingredients

  • 1 Cup cold milk
  • 1 Cup sour cream
  • 1 package (3.4 oz) instant vanilla pudding
  • 1 teaspoon grated lemon peel (or orange)
  • 2 Cups heavy whipping cream, whipped
  • 8 Cups cubed pound cake (or angel food cake)
  • 5 Cups sliced fresh strawberries

Directions

  • In a large bowl, beat the milk, sour cream, pudding mix and lemon peel on low speed until thickened.
  • Fold in whipped cream.
  • Place half of the cake cubes in a 3-quart glass bowl.
  • Arrange a third of the berries 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.