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I have been making one that I just kind of made up in a hurry the other day....brownies, Oreo pudding (Jello brand) mixed with cool whip, and then crushed oreos...and layer away!
its delicious! and I've had every hostess ask for it this month!
and you can make it pretty by putting some of the oreos around the bowl so that it looks a little fancier!
and Here is one I did last week w/ angel food cake, cheesecake pudding and fresh strawberries and blackberries! Yummmmm!
This is good too, I made this one at almost all my shows in February, the cookies get so good and soft, yummy! If you wanted to save time you could buy cookies, or what I did was got the big deluxe cookies, the kind you break apart and bake, easy!
Chocolate Chip Trifle
1 (18-ounce) package NESTLÉ TOLL HOUSE Chocolate Chip Cookie Dough
2 cups milk
2 (3.4-ounce) package vanilla or chocolate instant pudding and pie filling mix
2 (12-ounce) containers frozen non-dairy whipped topping, thawed
1 1/2 quarts sliced fresh strawberries or raspberries
1. Preheat oven to 375°F.
2. 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.
3. 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.
4. 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 a 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 fresh mint leaves and additional fruit, if desired.
Yield: 12 servings.