"Cookie Dough" Trifle (with video link)

Christmas Countdown # 12 is an raw egg-free, raw flour-free "cookie dough" trifle! Doesn't it just make you want to dive right in??

**Note: some of the other ingredients DO contain (cooked) flour and egg, so it is NOT completely egg-free nor flour-free.**

 

Link to my YouTube "making of the recipe" video: https://youtu.be/xCFkL984AEk

Original recipe credit: https://www.delish.com/cooking/recipe-ideas/a50270/cookie-dough-trifle-recipe/

Recipe below contains my modifications.

Ingredients:

3 sticks (1 1/2 c.) unsalted butter, softened

1 1/2 c. brown sugar (packed)

1 T. vanilla extract

3 1/4 c. crushed graham crackers (~23 graham cracker "sheets")

1/3 c. milk

1/2 T. kosher salt

2 c. mini chocolate chips (I used semi-sweet, but you could use milk chocolate instead), divided

2 c. heavy cream

5 T. sugar 

1 T. vanilla sugar (can sub regular sugar instead plus a little vanilla extract)

chocolate pudding (I prepared a large box (5.1 oz.) of instant pudding)

Chips Ahoy cookies (original)

decorative sprinkles 

Directions:

1. In the bowl of a stand mixer, beat together the butter, brown sugar, and vanilla extract until light and fluffy.

2. Mix in the crushed graham crackers, milk, and kosher salt. 

3. Stir in 1 1/3 c. of the mini chocolate chips by hand.

4. In a large bowl, use an electric mixer to whip the heavy cream with the sugar and vanilla sugar, until stiff and fluffy.

5. Stir in the remaining 2/3 c. of mini chocolate chips into the whipped cream.

6. Begin layering the trifle. Repeat these layers as needed: first layer is the 'cookie dough', second is whipped cream, third is broken up Chips Ahoy cookies, fourth is chocolate pudding.

7. Finish off with a final layer of whipped cream. Place halved Chips Ahoy cookies around the edge, round side up, to outline the bowl top. Throw on desired amount of sprinkles atop the whipped cream.

8. Place trifle in the fridge for at least 2 hours before serving. Enjoy!