17 May, 2014
Cookies and Cream Trifle
Serves: 10-12
Ingredients:
2 packages (3.9 ounces each) devil’s food chocolate instant pudding mix
4 cups skim or lowfat milk, divided
1 package (8 ounces) cream cheese, at room temperature
24 ladyfingers
32 Oreo cookies, with additional for garnish
1 carton (12 ounces) whipped topping, such as Cool Whip, thawed
Preparation:
In a large bowl, place pudding mix, 3 cups of the milk and the cream cheese and mix on low speed , thoroughly moistening them.of electric mixer until well blended. (Small pieces of cream cheese in the batter is OK.) Set aside.
Split ladyfingers in half, lengthwise. Place half of a package, cut side up, to line the bottom of trifle bowl (16 cup capacity). May overlap a bit. Drizzle ¼ cup of the remaining milk, 1 Tablespoon at a time, over the ladyfingers.
Spread ¼ of the pudding mixture (about ¾ cup) over the ladyfingers.
Spread ¼ of the whipped topping over the pudding.
Coarsely chop 8 of the Oreo cookies and sprinkle over topping.
Repeat these layers 3 more times, ending with cookie pieces.
Cover with plastic wrap and refrigerate at least 6 hours or overnight to let the flavors blend. Garnish with additional cookies, if desired.
Notes:
If you cannot find devil’s food chocolate instant pudding, the chocolate fudge flavor or even regular chocolate makes a fine substitute but will be milder tasting. Amazon carries the devil’s food chocolate flavor in a 6-pack if your local grocer does not stock it:
If you cannot find lady fingers at your local grocery, substitute with thin slices of angel food cake.
Looks so pretty – always gets lots of compliments.