Gluten Free Chocolate Chip, Raspberry and White Chocolate Trifle
I love the Gluten Free Chocolate Chip, Raspberry and White Chocolate Trifle because it tastes decadent, but is really easy to prepare. There are only five ingredients and anyone can make this for a special someone on Valentine’s Day. You can look like a pastry chef without a lot of effort!
- 2 containers ( about 24 cookies) Gluten Free Pillsbury Chocolate a Chip Cookie Dough
- 1 Pound white chocolate, chopped
- 3 Cups whipped cream
- 1 Pound cream cheese, softened
- 3 pint baskets Fresh raspberries
- Semisweet chocolate shavings or curls *
Preheat oven to 350 degrees.
Spoon tablespoon rounds of cookie dough on a prepared baking sheet. Bake for 12 minute or until golden brown. Remove from oven and cool for 10 minutes.
In the top of a double boiler, melt white chocolate with 3 tablespoons of the whipping cream. Cool to room temperature.
In a small bowl with an electric mixer, mix cream cheese until fluffy. Add melted white chocolate and mix until smooth.
Fold white chocolate mixture into cream until incorporated. Set aside 1 1/2 cups to use for frosting and refrigerate in a small bowl, covered.
Crumble the cookies. Cover the bottom of an 8" standing trifle dish with 1/3 of the cookies. Spread with 1/3 the white chocolate cream. Spread a pint of the raspberries on top. Top with 1/3 more of the chocolate chip cookies, 1/3 remaining cream and 1 pint of the raspberries, repeat with remaking cookies, cream and raspberries. Refrigerate and cover for a least 2 hours or overnight.
Garnish top with chocolate shavings. Refrigerate until serving.