Another fast recipe from Pampered Chef that takes less than 30 minutes.

Chocolate Raspberry Cookie Trifle

Chocolate-raspberry ganache, white chocolate mousse filling and vanilla wafers taste so delicious and create a festive look that makes this trifle great for any occasion.

You will need:

• 1 cup of milk
• 1 3.3 ounce package of white chocolate instant pudding and pie filling
• 1 16 ounce container of frozen whipped topping, thawed, divided
• 1 12 ounce box of vanilla wafers, divided
• 1 cup of milk chocolate morsels
• 1 12 ounce jar of seedless raspberry jam, divided
• 1 12 ounce bag of frozen sweetened raspberries (not in syrup), thawed

1. For the filling, in Stainless (4-qt.) Pampered Chef Mixing Bowl, combine the milk and the pudding mix, then whisk it until the pudding mixture begins to thicken. Reserve ½ cup of the whipped topping in the Measure All Cup. Gently fold the remaining whipped topping into the pudding mixture. Cover it and refrigerate.
2. For the ganache, combine the chocolate morsels, and the 1/2 cup of reserved whipped topping and half of the jam in the Small Batter Bowl. Microwave on HIGH for 40 to 60 seconds or until it is melted, stir after each 20-second interval. Stir until it is smooth. Reserve ¼ cup in the Prep Bowl to be used as garnish later.
3. Place the remaining jam into another Prep Bowl. Microwave on HIGH for 30-60 seconds or until it is melted. Place the raspberries into Classic Batter Bowl. Pour the jam over the raspberries and stir gently. Set aside 16 cookies for garnish, then break the remaining cookies in halves.
4. To assemble the trifle, place 1/3 of the broken cookies into the bottom of the Trifle Bowl. Then layer 1/3 of the raspberry mixture evenly over the cookies. Top it off with 1/3 of the pudding mixture and 1/3 of the ganache. (See Kristen’s Tip.) Repeat this process for the remaining layers two more times, finishing with a smooth layer of ganache.
5. Dip the reserved whole cookies halfway into the reserved ganache and place into the top of the trifle.

Kristen’s Tip: To easily top cream layers with ganache, place large resealable plastic bag into the 2 cup Easy Read Measuring Cup. Pour the ganache into the corner of the bag. Twist the top of the bag and secure with Twixit! Clip. Then cut the tip off of the corner of the bag to allow ganache to flow through.

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Tags: fast recipe, Pampered Chef, Chocolate Raspberry Cookie Trifle, pampered chef Mixing Bowl, Measure All Cup, Small Batter Bowl, Prep Bowl, Classic Batter Bowl, Trifle Bowl, Kristen’s Tip, Easy Read Measuring Cup, Twixit! Clip, fast pampered chef recipe

This entry was posted on Monday, February 25th, 2008 at 4:54 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.