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.
NUTRITION INFORMATION
Nutrition Bonus: This delightful dessert provides vitamin C from the strawberries and can fit into your family's healthful eating plan.
Jenlol on 2/14/2007 have made it aleast 4 times, it is so light and rfreshing, not a overly sweet, Just right everyone I served it to enjoyed , and severd easy to make 123 and you done Jennie
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!