1 (3 1/2 oz.) pkg. vanilla instant pudding
1 (8 oz.) sour cream
1 c. milk
1 tsp. grated orange peel
2 c. whipping cream, whipped
1/2 (10 inch) tube Angel Food cake, cut into bite-size pieces
2 pts. fresh strawberries, 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. 8 servings.