Busters Recipes

Chocolate Chip Trifle

1 (18 ounce) package Refrigerated Chocolate Chip Cookie Dough
2 cups milk
2 (3.4 ounce) boxes instant chocolate pudding and pie filling mix
2 (12 ounce) containers frozen non-dairy whipped topping, thawed
1 1/2 quarts sliced fresh strawberries or raspberries Fresh strawberries or raspberries (optional)

Preheat oven to 375 degrees F.

Cut cookie dough in half lengthwise and then in half again lengthwise, for a total of 4 pieces. Cut cookie dough into 2 1/2-inch logs, ending with 16. Place on ungreased baking sheets.

Bake for 11 to 13 minutes or until light golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

Beat milk and pudding mix in large bowl until blended. Fold whipped topping into mixture. Crumble 6 cookies. Sprinkle 3/4 of crumbled cookies on bottom of deep 10-inch glass serving dish. Top with 1/3 of pudding mixture.

Place strawberries over pudding. Stand remaining 10 cookies, face side out, along the inside of dish.

Place remaining pudding mixture over strawberries.

Top with remaining crushed cookies.

Cover; refrigerate for 4 hours or overnight.

Garnish with strawberries.

Servings: 12