Chocolate Chip Trifle
1 (18 ounce) package Nestlé® Toll House®
Refrigerated Chocolate Chip Cookie Dough
2 cups fat free milk
2 (3.4 ounce) boxes instant vanilla or 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 mint leaves (optional)
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 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 mint leaves and strawberries.
Servings: 12
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