Description
This Oreo Trifle recipe features layers of chocolate pudding, crushed Oreos, and whipped cream for a delightful no-bake dessert.
Ingredients
Scale
- 1 1/2 cups (180g) all-purpose flour, sifted
- 1 1/3 cups (267g) granulated sugar
- 1/4 cup (25g) unsweetened cocoa powder, sifted
- 3/4 tsp (3.5g) baking powder
- 1 1/2 tsp (7.5g) baking soda
- 1/2 tsp (2.5g) fine salt
- 3/4 cup (180ml) hot water
- 1 1/2 tsp (7.5g) instant espresso or coffee
- 1/2 cup (120ml) buttermilk, room temperature
- 1/3 cup (80ml) vegetable or canola oil
- 1/4 cup (60g) full-fat sour cream, room temperature
- 2 large eggs, room temperature
- 1 tsp (5ml) vanilla extract or vanilla bean paste
- 2 packages (3.9 oz each) instant chocolate pudding
- 4 cups (960ml) whole milk
- 1 cup (8 oz) block full-fat cream cheese, cold
- 1 cup (120g) powdered sugar
- 1 tsp (5ml) vanilla extract or vanilla bean paste
- 2 cups (480ml) heavy whipping cream, cold
- 2/3 cup (60g) crushed Oreos
- 3 cups (270g) chopped Oreos
- 14 whole Oreos for garnish
Instructions
- Layer The Oreos: Start by crushing the Oreos into fine crumbs. The texture should feel like sand between your fingers. This is crucial because it adds a nice crunch to the trifle while soaking up the delicious flavors. Avoid big chunks, as they won’t blend well with the other layers.
- Prepare The Pudding Mix: Next, whip up the pudding according to the package instructions. You’ll know it’s ready when it thickens and looks smooth. This pudding layer is key for creaminess in each bite. If you hesitate while mixing, it might not set correctly, leaving the layers runny.
- Whip The Cream: Now, whip the cream until stiff peaks form. This will give your trifle a light and airy texture. The cream should hold its shape and not drip when you lift the whisk. Over-whipping can lead to a buttery mess, so stop right when it’s perfect.
- Assemble The Layers: Layer the crushed Oreos, pudding, and whipped cream in a serving dish randomly. As you build, let the layers mound up beautifully for a visual treat. This layering creates a charming look and keeps each forkful exciting. Avoid skipping layers; it’ll ruin the texture.
- Chill Before Serving: Pop the trifle in the fridge to chill for at least an hour. You’ll notice it’ll set more and develop richer flavors. This step is vital because it lets all that deliciousness mingle. Don’t rush it; serving too soon might lead to a mushy trifle.
Notes
- Storage Tips: Make the trifle in advance and tightly wrap with plastic wrap to keep fresh. Leftovers can be stored in the fridge for up to 3 days, but the whipped cream will lose its shape after that.
- Expert Tips: If the whipped cream is too soft, whip it until stiff peaks form before mixing it with other ingredients. When cutting the cake, aim for uniform squares around 2 inches to maintain even layers during assembly. If the pudding is not setting, review your measurements to ensure the correct ratio of pudding mix to milk. For a better texture, add pudding before it is completely set, which helps it absorb into the cake layers. When making whipped cream, consider doing it from scratch for a fresher taste compared to store-bought options.
- Reheating Instructions: Not applicable as this is a no-bake dessert.
- Serving Suggestions: Serve with fresh berries on the side, top with additional crushed Oreos for crunch, or pair with a scoop of vanilla ice cream.
- Recipe Variations: Replace chocolate pudding with vanilla for a different flavor. Use store-bought cake for a quicker option. Incorporate layers of fruit like strawberries or bananas.
- Ingredient Notes: The recipe turns out best with all-purpose flour. For buttermilk, alternatives include full-fat yogurt, additional sour cream, whole milk, or alternative yogurt or milk for different dietary needs. You can substitute sour cream with full-fat yogurt or additional buttermilk. For the instant espresso or coffee, you can omit this ingredient. Use vegetable oil or any flavorless oil like canola or sunflower oil. For vegan whipped cream, consider substituting heavy cream with coconut cream.
Nutrition
- Serving Size: 1 serving
- Calories: 336
- Sugar: 28g
- Sodium: 277mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: TBD
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 37mg