Description
A recipe for Chocolate Chip Trifle

Ingredients

• 1 package (18 ounces) Nestlé Toll House Refrigerated Chocolate Chip Cookie Dough
  
• 2 cups skim milk
  
• 2 packages (3.4 ounces each) vanilla or chocolate instant pudding and pie filling mix
  
• 2 containers (12 ounces each) frozen whipped topping, thawed
  
• 1 1/2 quarts sliced fresh strawberries or raspberries

Preparation
PREHEAT oven to 375° 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 a 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 fresh mint leaves and additional fruit, if desired.

Nutrition
Nutrition Information per serving: 450 calories; 200 calories from fat; 22 g total fat; 16 g saturated fat; 20 mg cholesterol; 460 mg sodium; 61 g carbohydrate; 3 g fiber; 47 g sugars; 4 g protein

Serves
Makes 12 servings

Variations
no information available