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
2 c. whipping cream, whipped
4 c. pound cake, cut in 3/4 inch cubes (family-size frozen purchased cake is perfect)
2 1/2 c. fresh peeled and chopped peaches (could substitute nectarines)
2 c. fresh OR dry-pack frozen blueberries, thawed, rinsed and well- drained
Pretty glass bowl, 4-quart size

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

Spoon 2 cups pudding mixture into glass serving bowl; top with 1/2 of cake cubes, all the peaches, 1/2 of remaining pudding mixture, remaining cake cubes, then blueberries and remaining pudding mixture. Spread to within 1 inch of edge of bowl. (You want the blueberries to show around the edge of bowl.) Chill at least 4 hours. Garnish if desired, with a sprig of fresh mint. Yield: 20 servings.