Serves: 8 | Time: 25 minutes (plus time to cool)

Hey, You’re Going to Love This

If you like cookies, chocolate, and creamy layers that taste like dessert nirvana in a glass, this trifle is for you. It’s delicious, quite easy to make, doesn’t need an oven, and looks like you spent hours on it. People often ask for the recipe when I make this for birthdays, barbecues, or last-minute potlucks. There’s no shame in how quickly it goes away.

Ingredients & Tools

Ingredients

• 1 (14.3 oz) box of crushed Oreo cookies
• 2 (3.9 oz) bottles of instant chocolate pudding mix
• Three cups of milk that is cold
• 1 block of cream cheese (8 oz), softened
• 1 can of sweetened condensed milk (14 oz)
• 1 (8 oz) tub of whipped topping, like Cool Whip, thawed
• ½ cup of hot fudge sauce (at room temperature)
• Optional: more whipped cream and small Oreos on top

Tools

• Bowls for mixing
• A manual whisk or an electric mixer
• Spatula
• Cups for measuring
• Glass trifle bowl or transparent cups for small ones
• Spoon for stacking

Instructions

1. 1. Make the pudding in step 1.
      Whisk the pudding mix and cold milk together in a big bowl for 2 minutes, or until the mixture thickens. Give it five minutes.
   2. Mix the cream cheese and condensed milk together.
      In a another bowl, whip the softened cream cheese until it is smooth. Then, add the sweetened condensed milk and blend until everything is smooth and creamy.

1. Add the whipped topping and mix it in.
   Using a spatula, gently fold the thawed whipped topping into the cream cheese mixture until it is entirely incorporated and frothy.
2. Break apart the cookies.
   Put the Oreos in a zip-top bag and use a rolling pin to crush them until they are in big chunks. Don’t go overboard; we want texture.
3. Add layers.
   Start putting layers in a glass trifle dish:
   • Oreos that have been crushed
   • Pudding
   • Filling that is creamy
   • Pour fudge sauce on top
   Do this over and over until you run out of ingredients. Finish with a layer of cream and some crumbled Oreos on top. If you wish, you can add little Oreos on top.

You can make the whole trifle up to 24 hours ahead of time. Just wrap it in plastic and put it in the fridge until you’re ready to serve. Don’t add any decorations until right before you serve.

You may keep it in the fridge for up to three days if you cover it.
It will get softer with time, but it will still taste good.
Don’t freeze it; it changes the texture.

Serving Suggestions

• Burgers and corn on the cob grilled
• Night for baked ziti or lasagna
• Chicken fried and potatoes mashed
• Taco Tuesday (yep, dessert still counts)

• Fresh strawberries or raspberries on the side
• Hot chocolate or coffee
• A tall glass of chilled milk (a classic)

Variations & Tips

• Add a twist by using vanilla pudding.
• Instead of Oreos, use chocolate chip cookies.
• Put chopped peanut butter cups between the layers.
• If you want it to be particularly fresh, use handmade whipped cream instead.

• Using pudding that is warm. It has to be cold to layer right.
• Not making cream cheese softer. You’ll get lumps in the end.
• Too much mixing of whipped topping. Fold it lightly to keep it fluffy.

FAQ

Can I make this in separate cups?
Of course! Just stack clear plastic cups or mason jars on top of each other.

Should I put it in the fridge?
Yes. At least an hour before serving, so it can set and the layers can get firm.

Is it okay to use whipped cream that I made?
Yes, for sure! Use around three cups of whipped cream to make stiff peaks.

How It Works

Modified starches in instant pudding react with cold milk to make it thicker quickly, so you don’t have to cook it.
The cream layers make the crushed Oreos soft enough to look like cake.
Adding cream cheese to sweetened condensed milk makes a wonderfully rich, smooth base that stays in shape.

Why I Love This Trifle

Years ago, I started making this trifle for parties because I needed something simple but nonetheless spectacular. It’s one of my favorites now. This is why:

• No baking. I’m not kidding. No oven, no worries.
• Easy to make ahead of time. It actually becomes better the longer it sits!
• Layers that are just right. Cookies, cream, and chocolate are in every bite.
• People love it. I never have any food left over.

Let’s Finish This Up

This cookies and cream fudge trifle will definitely be a hit. It’s sweet, creamy, crunchy, and a lot easier than it seems. You’ll want to make it again and again. Let me know how it went if you attempt it, or ask me any questions. I’m here to help!