Chocolate -Raspberry Cookie Trifle

By pattiaroberts

Ingredients

• 1 cup milk
• 1 package white chocolate or vanilla instant pudding and pie filling
• 1 container (16 oz.) frozen whipped topping, thawed, divided
• 1 cup milk chocolate morsels
• 1 jar seedless rapberry jam, divided
• 1 bag frozen sweetened raspberries ( not in syrup), thawed
• 1 box (12 oz.) vanilla wafers, divided

Details

Servings 16
Preparation time 20mins
Cooking time 60mins

Preparation

Step 1

1. For filling, in mixing bowl, combine mild and pudding mix; whisk until pudding mixture begins to thicken. Reserve 1/2 cup of the whipped topping. Gently fold remaining whipped topping into pudding mixture. Cover and refrigerate.
2. For ganache, combine chocolate morsels, reserved whipped topping and half of the jam in a small bowl. Microwave on high 40 to 60 seconds or until melted, stirring after each 20 second interval. Stir until smooth. Reserve 1/4 cup in a side bowl for garnish.
3. Place remaining jam into another small bowl. Microwave on high 30 to 60 seconds or until melted. Place berries into bowl. Pour jam over berries; stir gently. Set aside 16 cookies for garnish; break remaining cookies in half.
4. To assemble trifle, place one-third of the broken cookies into Trifle bowl. Layer one-third of the raspberry mixture evenly over cookies. Top with one-third of the pudding mixture and one-third of the ganache. Repeat layers two more times, finishing with smooth layer of ganache.
5. Dip reserved whole cookies halfway into reserved ganache; place into tip of trifle.