Chocolate and Strawberries From Heaven |
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Prep Time: 31 Minutes Cook Time: 0 Minutes |
Ready In: 31 Minutes Servings: 1 |
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Double-stuffed chocolate cookies, succulent strawberries, and rich vanilla pudding star in this celestial creation. Ingredients:
2 (18-ounce) packages double cream-filled chocolate sandwich cookies |
1 (8-ounce) package cream cheese, softened |
1/2 cup butter or margarine, softened |
1 cup sifted powdered sugar |
2 cups milk |
2 (3.4-ounce) packages french vanilla instant pudding mix |
1 (10-ounce) package almond toffee bits |
1 (12-ounce) container frozen whipped topping, thawed |
2 (16-ounce) containers fresh strawberries, stems removed |
Directions:
1. Process cookies from 1 package in food processor until finely crushed. Place remaining cookies in a large zip-top freezer bag; coarsely crush with a rolling pin. Set aside.
2. Beat cream cheese and butter at medium speed with an electric mixer until creamy. Reduce speed to low; gradually add powdered sugar, beating until smooth.
3. In a separate bowl, whisk together milk and pudding mix for 2 minutes. Stir pudding mixture into cream cheese mixture. Stir in coarsely crushed cookies and toffee bits. Fold in half of whipped topping; fold in remaining topping. Cover and chill.
4. Spread one-third of finely crushed cookie crumbs in a 4-quart trifle dish. Layer one-third of strawberries, stemmed side down, over crumbs. Carefully spoon half of pudding mixture over strawberries. Repeat layers with one-third of crumbs, one-third of strawberries, and remaining half of pudding mixture. Top with remaining crumbs and strawberries. Cover and chill at least 3 hours. Store in refrigerator.
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