Prep. Time: 30 minutes
Total Time: 2 hours 30 minutes
Servings: 12
Ingredients:
• 2 containers (14.3 oz ) Pillsbury® Gluten Free chocolate chip cookie dough
• 1 pound white chocolate, chopped
• 1½ pints whipping (heavy) cream
• 2 packages (8 oz each) cream cheese, softened
• 3 pints fresh raspberries
Method:
- Heat oven to 350˚F (176.7˚C). Make and bake cookies as directed on container. Cool; crumble cookies and set aside.
- In 2-quart heavy saucepan, melt white chocolate, over low heat until smooth. Cool to room temperature.
- In medium bowl, beat cream cheese until smooth. Fold in melted white chocolate.
- In large bowl, beat whipping cream until soft peaks form. Fold white chocolate mixture into whipped cream.
- In 12- cup clear trifle bowl layer ⅓ of the cookies; ⅓ of the white chocolate mixture and 1 pint raspberries. Repeat layering using remaining cookies, white chocolate mixture and raspberries, ending with raspberries. Top with cookie crumbs.
- Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
- For a triple berry treat, use 1 pint each sliced strawberries, raspberries and blackberries.
http://www.pillsbury.com/recipes/gluten-free-chocolate-chip-raspberry-and-white-chocolate-trifle/e47c3783-1d7d-47d6-99d4-74abe83dfe91