Place cake on serving plate. Cut 3/4-inch-thick slice off top of cake; set slice aside. Carefully hollow out center of cake, leaving 1-inch-thick shell on bottom and sides. Reserve removed cake for snacking or other use.
Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Stir in lemon peel. Remove 1/2 cup of the pudding; place in medium bowl. Set aside. Spoon chopped strawberries into cake shell; spoon remaining pudding over strawberries. Replace top of cake.
Add whipped topping to reserved 1/2 cup pudding; stir with wire whisk until well blended. Spread onto top and sides of cake. Refrigerate at least 1 hour before serving. Garnish with strawberry halves. Store leftovers in refrigerator.
Make it Easy
Place uncut cake in freezer 30 min. before slicing for easier handling.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, one piece each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.