Custard:
              1 cup Land O Lakes no-fat sour cream
              1-3/4 cups low-fat milk
              1 (3.4-ounce) package Vanilla instant pudding and
pie filling mix
              1 teaspoon grated lemon rind

Cake:
              1 pound angel food cake, torn into bite-sized pieces

Berries:

             4 cups assorted fresh berries (strawberries, hulled and slice; blueberries and /or raspberries)

1. Pour sour cream in a large bowl. With wire whisk gradually stir in milk until smooth. continue stirring, gradually adding pudding and lemon peel, until well mixed and thickened (1 to 2 minutes)

2. In a large clear serving bowl, layer half of cake pieces, 1-1/2 cups berries and half of pudding mixture. Repeat layers. Arrange remaining berries on top. cover, refrigerate at least 2 hours. Garnish with fresh mint leaves if desired.