Hmmm…I never use my wedding stemware…so why not serve a delicious chocolate cookie dessert in there instead? Sometimes, I’m just too smart for words. Sometimes.
Here’s the deal about this trifle…it started as my Grandmother’s recipe and it included bananas but hubs doesn’t love bananas in his desserts, so over the years, I’ve been skipping the bananas and just adding extra cookies. And you know what…the bananas were just getting in my way all of those other years. Just having cookies in there made a delicious recipe even that much more delicious. But if you insist on bananas, slice 2 or 3 and add the slices in alongside the cookies. Either way you do it, you’ll love it.
1 large instant vanilla pudding
1 can Eagle Brand Milk
1/2 cup water
1 large Cool Whip, thawed
1 (8 oz) container of Sour Cream
1 box Nilla Wafers
1 bottle of Hershey’s Syrup
In a large bowl, combine pudding, milk and water with a whisk. Refrigerate 5 minutes.
Remove from fridge and stir in Cool Whip and sour cream until smooth.
In a large trifle dish (or individual dishes), layer cookies across the bottom, drizzle over some chocolate, add 1/3 of your pudding mixture and repeat 3 times.
Finish off with cookies on top to garnish. Refrigerate at least 4 hours up to 2 days before serving.
So simple, right? And the longer you refrigerate it, the better it becomes.