Description
A delightful assortment of three Oreo trifles: Chocolate, Strawberry, and Peanut Butter, perfect for any occasion.
Ingredients
- 24 cookies Oreo cookies (regular or double stuff, divided)
- 1 package instant chocolate pudding mix (3.9 oz)
- 2 cups cold whole milk
- 1 container frozen whipped topping (8 oz, thawed)
- 2 tablespoons unsweetened cocoa powder (optional, for garnish)
- 24 cookies Oreo cookies (divided)
- 1 pint fresh strawberries (hulled and sliced thin)
- 1 package instant vanilla pudding mix (3.9 oz)
- 2 cups cold whole milk
- 1 container frozen whipped topping (8 oz, thawed)
- 1 teaspoon vanilla extract
- 24 cookies Oreo cookies (divided)
- 1 package instant peanut butter pudding mix (3.9 oz)
- 2 cups cold whole milk
- 1 container frozen whipped topping (8 oz, thawed)
- 1/4 cup creamy peanut butter (for drizzling)
Instructions
- Crush 16 of the Oreo cookies into coarse crumbs; whisk instant chocolate pudding mix with 2 cups cold milk for 2 minutes until thick; fold in half of the whipped topping; layer one-third of cookie crumbs, one-third of pudding mixture, and one-third of reserved whipped topping in a trifle bowl; repeat layering process two more times ending with whipped topping; crumble final 8 reserved cookies over top and sprinkle with cocoa powder; refrigerate for at least 30 minutes before serving.
- Crush 16 Oreo cookies into crumbs; whisk vanilla pudding mix with 2 cups cold milk for 2 minutes until set; stir in vanilla extract and fold in whipped topping gently; slice fresh strawberries thinly and toss half with sugar to release juices; layer one-third of cookie crumbs, one-third of pudding mixture, and one-third of strawberry slices in a trifle dish; repeat layers twice finishing with whipped topping; crumble last 8 cookies over top and scatter remaining strawberries; chill in refrigerator for 45 minutes before serving.
- Crush 16 Oreo cookies into crumbs; combine peanut butter pudding mix and 2 cups cold milk in a bowl, whisking for 2 minutes until thickened; gently fold in whipped topping; begin layering in a clear glass bowl starting with one-third of cookie crumbs; add a layer of peanut butter pudding mixture followed by a dollop of plain whipped topping; repeat layers two more times ensuring final layer is whipped topping; melt 1/4 cup peanut butter in microwave for 15-second intervals stirring until smooth and drizzle over top; top with reserved cookie pieces and refrigerate for at least 30 minutes.
- Prep Time: 20 minutes
- Category: dessert
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
Keywords: Chocolate Oreo Trifle Tips: To prevent the pudding from becoming too runny, ensure your milk is very cold before mixing; if making ahead, add the cookie crumble topping right before serving to maintain crunchiness. Strawberry Oreo Trifle Tips: If the strawberries release too much liquid, drain them slightly before layering to keep the pudding from becoming watery; assemble this trifle no more than 2 hours in advance to keep the cookies from getting soggy. Peanut Butter Oreo Trifle Tips: Drizzle the melted peanut butter just before serving to prevent it from soaking into the whipped cream; store any leftovers covered in the refrigerator for up to 2 days, though the cookies will soften significantly over time.