-
| | 1 cup (8 ounces) sour cream |
| | 1 package (3.4 ounces) instant vanilla pudding mix |
| 1 teaspoon grated orange peel |
| | 2 cups heavy whipping cream, whipped |
| | 8 cups cubed angel food cake |
| 4 cups sliced fresh strawberries
- In a large bowl, beat the milk, sour cream, pudding mix and orange peel on low speed until thickened. Fold in whipped cream.
- Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.Yield: 8-10 servings.
|
Nutritional Facts
1 serving (1 each) equals 375 calories, 23 g fat (14 g saturated fat), 85 mg cholesterol, 445 mg sodium, 38 g carbohydrate, 2 g fiber, 5 g protein.
No comments:
Post a Comment