Chocolate Chip Trifle
1 (18 ounce) package Refrigerated Chocolate Chip Cookie Dough
2 cups milk
2 (3.4 ounce) boxes instant chocolate pudding and pie filling mix
2 (12 ounce) containers frozen non-dairy whipped topping, thawed
1 1/2 quarts sliced fresh strawberries or raspberries
Fresh strawberries or raspberries (optional)
Preheat oven to 375 degrees 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 deep 10-inch glass serving dish. Top with 1/3 of
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 strawberries.