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Cookies and Cream Trifle Recipe

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This recipe for Cookies and Cream Trifle, by , is from A Legacy Unforgotten -Womack/Davis Family Heirloom Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Sowell
Added: Wednesday, January 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 (3.9oz.) packages devil's food chocolate "instant" pudding mix);
4 cups skim or low-fat milk, divided;
1 (8oz.) package light cream cheese(or Neufchatel) at room temperature;
24 ladyfingers;
32 Oreo cookies, plus more for garnish;
1 (12oz.) carton reduced-fat nondairy whipped topping;

Directions:
Directions:
In large bowl of an electric mixer, combine pudding, cream cheese and 3 cups milk. Mix on low speed until blended. (It's OK if small pieces of cream cheese remain.) Set aside.

Split ladyfingers in half lengthwise, and line the bottom of a (16oz.) trifle bowl or glass bowl with half a package of them, overlapping if necessary.

Drizzle 1/4 cup milk, 1 tablespoon at a time, over ladyfingers, thoroughly moistening them. Spread 1/4 of the pudding mixture over the ladyfingers. Spread 1/4 of the whipped topping over the pudding. Coarsely chop 8 Oreo cookies, and sprinkle them over the topping.

Repeat these layers 3 more times, ending with cookie 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. Garnish with additional cookies if desired.

Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Be sure to use "instant" pudding (the no-cook variety). If you can't find devil's food pudding, plain chocolate can be substituted, but is milder tasting. If you can't find ladyfingers, you can substitute thin slices of angel food cake.

 

 

 

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