Yummmm…I love the mix of peanut butter and chocolate in Girl Scout Tagalongs cookies. What can be better than that? How about a trifle made with a mix of homemade pudding and Tagalong cookies.
If Girl Scout cookies are no longer in season, you can buy Keebler Chocolate Peanut Butter cookies to make the trifle. Plus, I love how this recipe has options for homemade pudding (or a mix to make it easier) or homemade whipping cream (or Cool Whip to make it easier). Easy is good, right?
2 boxes of Tagalongs or private label equivalent cookie (Family Dollar has a similar cookie)
4 cups vanilla pudding (recipe below) or 5.1 oz. Vanilla pudding instant
2 cups milk (only for the pudding from scratch)
1/2 cup creamy peanut butter
2 tsp vanilla
1 cup of Whipping cream (recipe below) or 8 oz container thawed whipped topping (Cool Whip), divided
Whipping Cream to garnish and 1/4 of cookie mix to top
Homemade Pudding Ingredients:
2 cups milk
1/2 cup white sugar
3 tbsp cornstarch
1/4 tsp salt
2 tsp vanilla extract
1 tbsp butter
Whipping Cream Ingredients:
1 cup whipping cream or heavy cream
1 teaspoon vanilla or other flavorings
In medium saucepan over medium heat, heat milk until bubbles form at edges.
In a bowl, combine sugar, cornstarch and salt.
Pour into hot milk, a little at a time, stirring to dissolve.
Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon.
Do not boil. Remove from heat, stir in vanilla and butter.
Chill before serving.
Take the 2 boxes of cookies and either chop on a food processor or place in a ziploc bag and smash
Combine pudding and 1 cup of milk. Beat for 2 minutes. Add peanut butter to the pudding, beat until smooth.
Gently fold in 2 cups whipping cream or Cool Whip.
Layer in trifle dish 1/3 the cookie crumble, 1/3 the pudding mixture and repeat
Top with whipping cream and 1/3 crumbled cookies.
Chill until serving.
Whipping Cream Directions:
Pour the cream in the bowl
When ready, measure it into the bowl of a stand mixer or a metal bowl.
Add the vanilla and other flavorings.
Begin whipping: Increase mixer speed to medium and begin whipping.
Watch for firm peaks (8 to 9 minutes): If you continue whipping, the cream will stiffen even more and you might notice it taking on a grainy texture.
Serve or store: Once you've reached your ideal stage of whipped cream, serve the whipped cream immediately or cover and store it in the refrigerator for a few hours.