Chocolate Chip Cookie Trifle

I made this for the dinner celebrating our new pastor's installation last Sunday, and I also made it a month or so ago for a shindig at my hubby's office. It's based on this recipe, but I've changed it a bit. Because it uses pre-made cookie dough and instant pudding, it's quick and easy.


Chocolate Chip Cookie Trifle

Ingredients:

1 (18 oz) package ready-to-bake chocolate chip cookie dough
2 cups milk
2 (3.4 oz) packages vanilla or chocolate instant pudding mix
1 (12 oz) container whipped topping -- thawed1/2 quart fresh raspberries
1 quart fresh strawberries -- sliced

Directions:

Preheat oven to 375. Cut cookie dough in half lengthwise and then in half lengthwise again, creating four long wedges. Cut each wedge into 4 logs, 2 1/2 inches long each, to create 16 logs. Bake for 11 to 13 minutes or until light golden brown. Cool on baking sheets for one minute, then remove to wire racks to cool completely.

Beat milk and pudding mix in large bowl until blended. Fold whipped topping into mixture. Crumble 4 cookies and sprinkle on the bottom of a 2-quart trifle bowl or other deep glass serving dish. Cover with 1/3 of pudding mixture. Add the raspberries over the pudding. Cover with half the remaining pudding mixture. Stand up 10 cookies, face side out, along the inside of the bowl. Add strawberries. Cover with remaining pudding. Crumble last two cookies over the top. garnish with sliced strawberries or raspberries, whatever strikes your fancy.

Makes 12 servings.