"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Cookies and Cream Trifle Recipe

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This recipe for Cookies and Cream Trifle, by , is from Ray-Pec Marching Band Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cheron Tiffany

Category:
Category:

Ingredients:  
Ingredients:  
2 small packages instant devilís food chocolate pudding mix
(plain chocolate will also work, but is milder. you can even use sugar free and it still tastes good)
4 cups skim milk
1 8 oz package light cream cheese (or Neufchatel), at room temperature
24 ladyfingers (two 3 ounce packages)
(Sometimes the bakery section has these. Iíve also found them in the frozen food section, next to the Sara Lee cakes. If all else fails, you can cut up thin slices of angel food cake.)
32 Oreo cookies, with additional for garnish
1 12-ounce carton reduced fat Cool Whip (fat free will also do)

Directions:
Directions:
Mix pudding with 3 cups of milk and cream cheese in a large bowl of an electric mixer. Mix on low speed until well blended. (There will be small pieces of cream cheese. This is OK.) Set aside.

Split the ladyfingers in half lengthwise. Place half of one package cut-side up, to line the bottom of a trifle bowl or glass bowl with a 16-cup capacity. (Iíve used a salad bowl) The may overlap. This is fine.

Drizzle ľ cup milk, 1 tablespoon at a time, over the ladyfingers, thoroughly moistening them. Spread about ľ 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. Garnish with additional cookies.

Serves between 6-18!

 

 

 

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