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RecipesPrintE-mail

Chocolate-Raspberry Cookie Trifle



Ingredients:
1   cup (250 mL) milk
1   pkg (3.3 oz or 102 g) white chocolate or vanilla instant pudding and pie filling
1   container (16 oz) frozen whipped topping (6 1/2 cups/1.5 L), thawed, divided
1   cup (250 mL) milk chocolate morsels
1   jar (12 oz or 250 mL) seedless raspberry jam, divided
1   bag (12 oz or 340 g) frozen sweetened raspberries (not in syrup), thawed
1   box (12 oz or 340 g) vanilla wafers, divided
Directions:
  1. For filling, in Stainless (4-qt./4-L) Mixing Bowl, combine milk and pudding mix; whisk until pudding mixture begins to thicken. Reserve 1/2 cup (125 mL) of the whipped topping in Measure-All® Cup. Gently fold remaining whipped topping into pudding mixture. Cover and refrigerate.
  2. For ganache, combine chocolate morsels, reserved whipped topping and half of the jam in Small Batter Bowl. Microwave on HIGH 4060 seconds or until melted, stirring after each 20-second interval. Stir until smooth. Reserve 1/4 cup (50 mL) in (1-cup/250-mL) Prep Bowl for garnish.
  3. Place remaining jam into another Prep Bowl. Microwave on HIGH 3060 seconds or until melted. Place berries into Classic Batter Bowl. Pour jam over berries; stir gently. Set aside 16 cookies for garnish; break remaining cookies in half.
  4. To assemble trifle, place one-third of the broken cookies into Trifle Bowl. Layer one-third of the raspberry mixture evenly over cookies. Top with one-third of the pudding mixture and one-third of the ganache. Repeat layers two more times, finishing with a smooth layer of ganache.
  5. Dip reserved whole cookies halfway into reserved ganache; place into top of trifle.

Yield: 16 servings

Nutrients per serving: Calories 340, Total Fat 12 g, Saturated Fat 8 g, Cholesterol 10 mg, Carbohydrate 56 g, Protein 3 g, Sodium 190 mg, Fiber 1 g

Cook's Tips: To easily top cream layers with ganache, place large resealable plastic bag into (2-cup) Easy Read Measuring Cup. Pour ganache into corner of bag. Twist top of bag; secure with Twixit! Clip. Cut tip off corner of bag to allow ganache to flow through.