Have you ever noticed that trifles are so often made with vanilla pudding and vanilla wafers or shortbread or angel food cake? Where’s the chocolate? I know there are people out there who don’t like chocolate, but they are few and far between. There are, however, LOTS of people who think trifle is weird or old-fashioned or just gross. Maybe that’s because, and I’m just hypothesizing here, there is a serious lack of chocolatey goodness in the trifle world.
I’m here today to change that. It involves Oreos and chocolate pudding, which means you can’t possibly go wrong. Unless you don’t like chocolate–then you’re just plum out of luck.
Now…you can either do this as one big trifle in one big trifle dish, or you can do lots of little trifles. From a logistical perspective, it’s significantly easier to put it in one trifle dish, especially since it has so many layers. But from a beauty and photography perspective, it’s not super easy to take a picture of a large trifle and have it not look disgusting, so for the sake of prettiness, I did it in smaller trifle dishes. You could also use jars, and you guys know how we love jars, but since I just posted a dessert in a jar, I figured I’d live on the edge a little.
For the chocolate pudding layer, you’ll need a 4-serving-size (3.9 ounce) package of INSTANT chocolate pudding, 1 cup of cold water, a can of sweetened condensed milk, and 1 cup of heavy cream.
In a medium bowl, whisk together the water, pudding mix, and sweetened condensed milk. Let it chill out in the fridge for a few minutes while you whip the cream with an electric hand mixer until soft peaks form. Gently fold the whipped cream into the pudding mixture until it’s combined and smooth. Refrigerate the mixture until ready to use.
In another medium bowl, whip together 8 ounces of softened cream cheese and 2 8-ounce containers of thawed Cool Whip (you can also use 16 ounces of heavy cream whipped with 1/2 cup powdered sugar). Refrigerate until you’re ready to use.
Chop 2/3 of a package of Oreo cookies.
You’ll also need to wash and slice a pint of strawberries and wash about 2 cups worth of blue-ish berries (I used blueberries and blackberries). If you’re a food blogger, it would be awesome of you to take a picture of said berries that didn’t come out blurry, but alas, life does not always come out the way we want it to.
Now…you can layer this however you want to. In the smaller dishes, I did a layer of chocolate pudding…
If you’re going to make this in a large trifle dish, feel free to layer things however you want and repeat the layers until you run out of ingredients or room; I just recommend ending with the blueberries on top of the COOL WHIP layer because it seems to be the prettiest combination. This a seriously delicious make-ahead red, white, and blue (plus chocolate) dessert for Memorial Day or the 4th of July, but really, when berries are cheap and awesome, it’s perfect all summer.
- 1 4-serving-size (3.9-ounce) package instant chocolate pudding
- 1 cup cold water
- 1 14-ounce can sweetened condensed milk
- 1 cup heavy cream
- 2 8-ounce containers COOL WHIP, thawed
- 8 ounces cream cheese, softened at room temperature
- 2/3 package of Oreo cookies, roughly chopped
- 1 pint blueberries, blackberries, or a combination of both, washed
- 1 pint strawberries, washed, hulled, and sliced
- To prepare the chocolate layer, whisk together the pudding, cold water, and sweetened condensed milk. Refrigerate. Using an electric mixer, whip the cream until soft peaks form. Fold into the chocolate pudding mixture until well-combined and then refrigerate until ready to use.
- To prepare the cream cheese layer, use an electric mixer to whip the cream cheese until it's light and fluffy. Add the thawed COOL WHIP and whip until light and fluffy and well-combined.
- Layer the ingredients in trifle dishes. If using individual dishes, it's easiest to do a layer of pudding, cookies, strawberries, COOL WHIP/cream cheese, and end with berries. If using one large trifle dish, repeat the layers until you run out of ingredients (or space).