17 May, 2014
Cookies and Cream Trifle
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
32 Oreo cookies, with additional for garnish
1 carton (12 ounces) whipped topping, such as Cool Whip, thawed
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.
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.