Recipe for cooking chocolate chip trifle

Desserts to Go with Coffee and Tea :: Tortes and Trifles

Chocolate Chip Trifle

Source: Nestlé

This layered dessert, inspired by an English classic, is a medley of cookies, fresh fruit and a creamy, custard-like filling.

Servings: 12

1 (18 ounce) pkg. Nestlé® Toll House®
    Refrigerated Chocolate Chip Cookie Dough
2 c. fat free milk
2 (3.4 ounce) boxes instant vanilla or chocolate pudding and pie filling mix
2 (12 ounce) containers frozen non-dairy whipped topping, defrosted
1 1/2 qt. sliced fresh strawberries or raspberries
Fresh mint leaves (optional)
Fresh strawberries or raspberries (optional)

Preheat oven to 375 degrees F.

Cut cookie dough in half lengthwise and then in half again lengthwise, for a total of 4 pieces. Cut cookie dough into 2 1/2-in. logs, ending with 16. Place on nonstick baking sheets.

Bake for 11 to 13 mins. or until light golden brown. Cool on baking sheets for 1 min.; remove to wire racks to cool completely.

Beat milk and pudding mix in lrg. bowl until blended. Fold whipped topping into mixture. Crumble 6 cookies. Sprinkle 3/4 of crumbled cookies on bottom of deep 10-in. glass serving dish. Top with 1/3 of pudding mixture. Place strawberries over pudding. Stand remaining 10 cookies, face side out, along the inside of dish. Place remaining pudding mixture over strawberries. Top with remaining crushed cookies. Cover; refrigerate for 4 hours or overnight.

Garnish with mint leaves and strawberries.