1 (14 oz.) can sweetened condensed milk
1 1/2 c. cold water
2 tsp. grated lemon rind
1 (3 1/2 oz.) pkg. instant vanilla pudding and pie filling mix
2 c. whipping cream, whipped
4 c. pound cake cubes
1 lb. fresh peaches, seeded, pared and chopped (about 2 1/2 c.)
2 c. fresh or dry pack frozen blueberries
Strawberries to garnish (as desired)

Or use 1 (29 oz.) can sliced peaches, rinsed and well drained.

In large bowl, combine condensed milk, water and lemon rind; mix well. Add pudding mix; beat until well blended. Chill 5 minutes. Fold in whipped cream.

Spoon 2 cups pudding mixture into 4-quart glass serving bowl; top with half the cake cubes, peaches, remaining pudding mixture, remaining cake cubes, then the blueberries and remaining pudding mixture. Spread to within 1 inch of the edge of the bowl.

Chill at least 4 hours. Garnish as desired. Refrigerate leftovers. Makes 10 to 12 servings.