We're celebrating Megan's birthday this weekend. Hooray! And instead of a traditional birthday cake, she chose to have a Chocolate-Raspberry Cookie Trifle. It's a recipe we found in The Pampered Chef's Fall/Winter Season's Best Recipe Collection and it looks stunning in the trifle bowl Joan gave me for my birthday.
Chocolate-Raspberry Cookie Trifle
1 cup milk
1 pkg. white chocolate instant pudding
1 16 oz. container cool whip
1 12 oz. box of Nilla wafers (broken in half)
1 cup milk chocolate chips
1 12 oz. jar seedless raspberry jam
1 12 oz. bag frozen raspberries (not in syrup)
For filling, combine milk and pudding mix;whisk until it starts to thicken. Reserve 1/2 cup cool whip and gently fold the remaining cool whip into the pudding mixture. Cover and refrigerate. For ganache, combine chocolate chips, 1/2 cup cool whip and half of the jam and microwave for 40-60 seconds, or until melted. Stir until smooth. Place remaining jam in bowl and microwave for 30-60 seconds, or until melted. gently stir in thawed raspberries. Set aside 16 whole cookies for garnish.
To assemble trifle, place 1/3 of the cookies into bottom of the trifle bowl. layer 1/3 of raspberry mixture over cookies. Top with 1/3 of the pudding mixture and 1/3 of ganache. Repeat layers two more times, finishing with a smooth layer of ganache. Place the reserved whole cookies into top of trifle.
Happy Birthday, Megs!