1 (3 1/2 oz.) pkg. instant vanilla pudding
1 c. sour cream
1 c. milk
1 tsp. grated orange peel
2 c. whipping cream (whipped)
1/2 angel food cake or 1 pound cake cut into pieces
2 pts. fresh strawberries, sliced

In a large bowl add pudding, sour cream, milk and orange peel. Beat at low speed, scraping bowl often, until thick (approximately 1-2 minutes). Fold in whipped cream gently, by hand.

In a trifle bowl, layer 1/2 of the cake, 1/3 of the strawberries and 1/2 of the pudding. Repeat layering. Arrange remaining berries on top. Cover and refrigerate for 2 hours.