This recipe is an updated version of an Old English favorite dessert.
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1 cup sour cream
1 3/4 cups Land O Lakes® Half & Half
1 (3.4-ounce) package vanilla instant pudding and pie filling mix
1 teaspoon freshly grated lemon zest
1 (10-inch) angel food cake, torn into bite-size pieces
2 pints (4 cups) assorted fresh berries, strawberries, hulled and sliced, blueberries, and raspberries
Place sour cream in bowl; gradually stir in milk with whisk until smooth. Continue stirring, gradually adding pudding and lemon zest, 1-2 minutes or until well mixed and thickened.
Layer half of cake pieces, 1 1/2 cups berries and half of pudding mixture in 2-quart serving bowl. Repeat layers. Arrange remaining berries on top. Cover; refrigerate at least 2 hours.
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Simple and delicious!! Very light, I use all strawberries and eliminate the lemon peel but it would be good either way!!