Ingredients

• 1-1/2  cups fat-free milk
• 1  4-serving-size package sugar-free instant vanilla pudding mix
• 1  teaspoon vanilla
• 1  cup fat-free dairy sour cream
• 1/2  of an 8-ounce container reduced-calorie frozen whipped dessert topping, thawed
• 1  teaspoon finely shredded orange peel
• 7  cups 1-inch angel food cake cubes (about 1/2 of an 8-inch purchased cake)
• 3  cups sliced strawberries
• 1  cup sliced strawberries

Directions

1. In a large mixing bowl, combine milk, dry pudding mix, and vanilla. Beat with an electric mixer on low speed until just combined. Beat on medium speed for about 2 minutes more or until well mixed.

2. Fold in the sour cream, dessert topping, and orange peel.

3. In a 2-qt. square baking dish or 8 individual dessert dishes, layer half the cake cubes, half the 3 cups strawberries and half the pudding mixture. Repeat layers. Cover and chill the dessert for at least 4 hours or overnight.

4. Just before serving, top with the remaining strawberries. Makes 8 servings.