3 1/2 oz. pkg. vanilla instant pudding
8 oz. (1 c.) carton sour cream
1 c. milk
1 tsp. grated orange peel
2 c. (1 pt.) whipping cream, whipped
1/2 (10 inch) tube angel food cake, broken into bite size pieces
2 pts. fresh strawberries, hulled, sliced

In large mixer bowl place instant pudding, sour cream, milk and orange peel. Beat at low speed, scraping bowl often, until thick and well mixed (1 to 2 minutes). By hand, fold in whipped cream. In large serving bowl layer: 1/2 of cake pieces, 1/3 strawberries, and 1/2 pudding mixture. Repeat layers. Arrange remaining strawberries on top. Cover; refrigerate at least 2 hours.