2 1/2 cup cold water
2 lb. fresh strawberries, sliced
1 1/2 cups whipping cream
1/2 cup milk
1 (3.4 oz) instant lemon pudding
zest of 1 lemon
1 (14 oz) angel food cake, cut into about 1 inch cubes
In a large microwave safe bowl, whisk together the danish dessert and cold water. Cover the bowl with a piece of waxed paper and microwave for 6 minutes, stirring every two minutes. Cool for a least an hour.
In a large bowl, whip the cream and milk until soft peaks form. Add the dry pudding to the cream mixture and beat until stiff peaks form. Fold in the lemon zest.
Mix strawberries in the cooled danish dessert.
In 10 ounce clear cups layer cake cubes, danish and berries and lemon creme, repeat layers. This makes 15 servings. Refrigerate at least 3 hours before serving. This could also be made in a Trifle Bowl.
I put the lemon creme in a pastry bag with a big tip, this was quick and looked pretty.