It’s finally here — SUMMER! You know what that means? Lots of cool and refreshing desserts to whip up during the hot summer months that are quick, no-bake and oh so yummy! And since my husband and son love Oreo cookies I wanted to make an over-the-top summer dessert that incorporated these delicious chocolate-cream filled delights. I My first thought was maybe I could make that famous ice box cake, but use Oreo cookies instead of the chocolate wafer cookies. Then “trifle” popped into my head as I imagined layers of light and tasty sweet stuff that would be fun to dig into and scoop into a bowl! You got it…not only does this have my family’s favorite Oreo Cookies, it also has smooth vanilla pudding, fresh whipped cream and crunchy bits Heath Toffee Bars — just for an extra bit of sweetness! My husband was a bit skeptical when I made this, he was not really sure if he even wanted to try it — but let me tell you, he LOVED it! Be sure to make this the day before you are planning to serve it as it will allow for the Oreo cookies to soften and become one with the rest of the ingredients.
Oreo Cookies n’ Toffee Crunch Trifle
1-1/2 packages Double Stuffed Oreo Cookies
2 boxes (4-serving size) vanilla instant pudding
4 cups milk
2 cups heavy whipping cream
1/4 cup confectioners sugar
1 teaspoon pure vanilla extract
4 large Heath Toffee Candy Bars + more for garnish
Cocoa powder, for garnish
Hershey’s Chocolate Syrup, for garnish
First, put a large bowl of an electric stand mixer and the whisk attachment in the freezer for about 5-10 minutes while you prepare the other ingredients for your trifle. You need your mixer cold when you whip your cream.
Coarsely chop the Heath Bars, put into a small bowl and set aside.
Empty the instant pudding into a large bowl. Add the milk and whisk for about 5 minutes or until the pudding begins to thicken. Place bowl in refrigerator to keep cool until ready to use.
Take out your mixing bowl and attachment from your freezer. Pour in the heavy cream and beat on high until soft peaks form. Add the sugar and vanilla and continue beating until stiff peaks form. Note, do not overbeat.
To assemble the trifle, in a 2-quart footed glass bowl, put one layer of Oreo cookies (in my bowl this was about 8 cookies around the parameter and 2 in the middle), a layer of pudding, sprinkle a handful of the Heath Bar bits, and then put a layer of whipped cream. Repeat 3 more times ending with the whipped cream. Cover with plastic wrap and refrigerate overnight, this will allow the cookies to soften.
When ready to serve, remove from refrigerator, sprinkle with cocoa powder and remaining Heath Bar bits and spoon into individual bowls. Drizzle with chocolate syrup if you dare and serve immediately.