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Give in to the temptation of our luscious, layered spin-offs on a favonfPSbi buthern sweet.
STORE BOUGHT COOCKIES MAKE SOME OF THE HANDIEST DESSERT ingredients around. They'd be perfect, I thought, for a few recipe spins on the beloved trifle. All we'd have to do is swap crispy cookies for the softer cake layer usually found in this Southern dessert. Enter Marian Cooper Cairns, Test Kitchen Professional. With pen, paper, and a few favorite cookies to munch on, she and I imagined The creamy filling, fresh fruit, and whipped cream combos to best play up the shape, style, and flavor personality of our chosen cookies. The results? Splurge-worthy cookie trifles we know you'll want to make for your frieiftis'. for more trifle, ideas, see page 126.
Triple Chocolate-Cookie Trifle Pie
MAKES io TO 12 SERVINGS; PREP: 25 MIN.,
COOL: 20 MIN., CHILL: 8 HR.
3 ¼ cups heavy cream, divided
1 ½ (4-oz.) bittersweet chocolate baking bars, chopped
1 (4-0Z.) white chocolate baking bar, chopped
1 tsp. vanilla extract
1 (12.5-oz.) package assorted cookies
2 Tbsp. mocha liqueur (optional)
2 (6-oz.) containers fresh raspberries
Raspberry Glaze
1. Microwave ½ cup cream at HIGH 30 seconds to 1 minute or until hot (do not boil). Place bittersweet chocolate in a large bowl. Pour hot cream over chocolate, and stir until smooth. Repeat procedure with ¼ cup cream and white chocolate. (If chocolate does not melt completely after stirring, microwave at HIGH for 10-second intervals just until chocolate is melted and mixture is smooth.) Stir ½ tsp. vanilla into each chocolate mixture until well blended. Cool 20 minutes.
2. Meanwhile, let 2 ½ cups cream stand at room temperature 20 minutes.
3. Beat 1 ½ cups cream at medium-high speed with an electric mixer until medium peaks form. Gently fold one-fourth of whipped cream...