Using cookies as the "cake" base creates a unique spin on this traditional English-style dessert.
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1 (3-ounce) package vanilla cook and serve pudding and pie filling mix
2 cups milk
3 medium (3 cups) fresh peaches, peeled, sliced
1/4 cup firmly packed brown sugar
12 Old-Fashioned Molasses Cookies
1 cup Land O Lakes® Heavy Whipping Cream, whipped
*Substitute 1 (16-ounce) package frozen peaches, thawed.
Combine pudding mix and milk in 2-quart saucepan. Cook over medium heat, stirring constantly, 5-7 minutes or until mixture comes to a full boil. Remove from heat; cover surface of pudding with plastic food wrap. Cool completely.
Combine peaches and brown sugar in bowl; stir to coat fruit.
Break 3 cookies into bite-size pieces and place onto bottom of 2-quart glass serving bowl. Top with 1/2 cup pudding mixture, one-third of fruit mixture and about 2/3 cup whipped cream. Repeat 2 more times. Top with remaining 3 cookies, broken into small pieces. Store refrigerated up to 1 hour or until serving time.
Make pudding mixture up to 1 day ahead. Cover; refrigerate until ready to assemble trifle.
Sometimes you want a dessert that will wow your guests even before they lift their forks. These rich tortes and colorful layered trifles look impressive — and taste even better.