food Chocolate Chip Trifle recipe
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Chocolate Chip Trifle recipe
    12 servings

Ingredients:

  • 1 (18 ounce) package NESTLE® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Dough
  • 2 cups fat free milk
  • 2 (3.4 ounce) packages instant vanilla pudding mix
  • 2 (12 ounce) containers frozen non-dairy whipped topping
  • 1 1/2 quarts sliced fresh strawberries
  • Fresh mint leaves (optional)
  • Fresh strawberries or raspberries (optional)

    Instructions:

  • 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-inch logs, ending with 16.
  • Place on ungreased baking sheets.
  • BAKE for 11 to 13 minutes or until light golden brown.
  • Cool on baking sheets for 1 minute; remove to wire racks to cool completely.
  • BEAT milk and pudding mix in large bowl until blended.
  • Fold whipped topping into mixture.
  • Crumble 6 cookies.
  • Sprinkle 3/4 of crumbled cookies on bottom of deep 10-inch 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.



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