Instructions:

Sour Cream Trifle with Fruits

Serves 10

1 cup sour cream
1 3/4 cups milk
1 (3.4 oz) box vanilla instant pudding mix
1 teaspoon grated lemon peel
1 angel food cake, torn into bite size pieces
2 pints assorted fresh berries (strawberries,
    blueberries, raspberries)

Place sour cream in large bowl. Gradually whisk in milk until smooth. Gradually add pudding and lemon peel while stirring until well mixed and thickened, 1 to 2 minutes.

In large clear serving bowl, layer with 1/2 of the angel food cake pieces, 1 1/2 cups berries and 1/2 of the pudding mixture. Repeat layers. Top with remaining berries. Cover, refrigerate for 2 hours. Garnish with fresh mint leaves, if desired.