August 5, 2009

4th of July Trifle

4th of July Trifle


  • 2 packages Oreo Cookies
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 3-1/3 cups cold milk
  • 2 packages (3.4 ounces each) instant French vanilla pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed


Line a trifle bowl with plastic wrap or use as is; set aside. In a food processor or blender, process the cookies until finely crushed.
In a large bowl, beat cream cheese, butter and sugar. In a bowl, whisk the milk and pudding mix for 2 minutes. Add to cream cheese mixture; mix well. Fold in whipped topping. Split pudding into 3 equal portions. Add red food coloring to one portion, blue food coloring to another, and leave the 3rd as is.
Place 1/4 of the cookie crumbs in prepared container or bowl; top with the red pudding mixture. Repeat layers with the white pudding in the middle and the blue pudding on top. Top with remaining cookies. Refrigerate until serving.

Yield: 8-10 servings.

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