2 March, 2019
Oreos Cookies and Cream Trifle
2 packages (3.9 ounces each) instant pudding mix, Devil’s food flavor
4 cups lowfat or skim milk, divided
1 package (8 ounces) light cream cheese (or Neufchatel cheese), at room temperature
24 ladyfingers (2 packages, 3 ounces each)
32 Oreos cookies, with 14-15 extras, if desired, for garnish
1 container (12 ounces) reduced fat Cool Whip whipped topping.
In a large bowl, mix together the pudding mix, 3 cups of milk (reserving one cup for later) and the cream cheese using an electric mixer on low speed, for about 2 minutes – until blended. Don’t whip or over mix – small bits of cream cheese are OK. Set aside.
Cut all the ladyfingers in half, lengthwise, and place half of one package (12 halves) along the bottom of a trifle bowl, cut side up. It’s OK if a few overlap. One Tablespoon at a time, drizzle ¼ cup of the milk over the ladyfingers in the bowl, thoroughly moistening them.
Using a large rubber spatula, spread ¼ of the pudding mixture over the ladyfingers, then spread ¼ of the Cool Whip over the pudding.
Take 8 of the Oreos and coarsely chop them. then sprinkle the bits over the Cool Whip.
Repeat this layering 3 more times: ladyfingers and milk – pudding – Cool Whip – cookies, ending with the chopped Oreos pieces.
Cover with plastic wrap and refrigerate at least 6 hours or up to 24 hours, to let the flavors blend.
Serve in dessert bowls, with the extra Oreos cookies for garnish..
Be sure the pudding mix is the instant pudding, not the one that needs to be cooked on the stove.
If you can’t find the Devil’s food flavor of instant pudding, any of the chocolate flavors will do, but this will have milder taste.
If you can’t find ladyfingers at your grocery, you can substitute angel food cake, cut into ¼” thin slices or small chunks.