Lemon Blueberry Cookie Trifle
Refrigerated Cookie Dough
NESTLÉ® TOLL HOUSE® Sugar Cookie Dough 16.5 oz
NET WT 16 1/2 oz (1 lb 1/2 oz) 467 g
- 1 package (16.5 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough
- 2 packages (3.4 ounces each) instant lemon pudding
- 4 cups whole milk
- 3 cups whipped cream
- 2 cups blueberries
- 1 1/2 cups NESTLÉ® TOLL HOUSE® Premier White Morsels
- Lemon slices for garnish
Bake cookies according to package directions; let cool completely. Set aside 3-4 cookies (optional, if wish to cut in half for the topping/garnish). Crumble the cooled cookies into large pieces.
Mix pudding mix and milk according to package directions. Set aside.
Place 1/3 of the cookie pieces into the bottom of a 3 quart or 12-cup trifle bowl. Top with 1/3 each of the lemon pudding, whipped cream, blueberries, and morsels. Press down slightly. Repeat 1-2 more times.
Garnish with remaining crushed cookies or with cookie halves, blueberries, morsels, and lemon slices.
Cover with plastic wrap; refrigerate for at least 4 hours or overnight.