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Easy Cookie Dough Trifle Recipe - Best No-Bake Dessert

Easy Cookie Dough Trifle

A creamy, chocolate-chip cookie dough trifle made with vanilla pudding, whipped topping, broken cookies, and bite-size cookie dough pieces. This no-bake dessert serves about 10–12 people and is best served chilled within 24 hours.
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Prep Time 20 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough Layer
  • 1 cup Unsalted butter, softened
  • 1 cup Packed light brown sugar
  • 1/2 cup Granulated sugar
  • 1 teaspoon Pure vanilla extract
  • 2 tablespoons Milk
  • 2 cups All-purpose flour
  • 1 teaspoon Salt
  • 1 cup Miniature semisweet chocolate chips
Pudding and Assembly
  • 1 package (3.4 ounces) Instant vanilla pudding mix
  • 2 cups Cold whole milk
  • 1 container (8 ounces) Frozen whipped topping, thawed
  • 1 package (about 9–12 ounces) Chocolate-chip cookies, roughly broken
  • 1/2 cup Miniature chocolate chips for layering or garnish

Method
 

Step-by-Step
  1. Optional food-safety step: Spread the flour on a baking sheet and heat it at 350°F for 5–7 minutes. Cool the flour completely before using it in the cookie dough.
  2. Beat the softened butter, packed light brown sugar, and granulated sugar until smooth and creamy. Mix in the vanilla extract and milk.
  3. Add the flour and salt to the butter mixture, mixing just until combined. Fold in 1 cup of miniature semisweet chocolate chips, then make small spoonfuls or pieces of dough.
  4. Prepare the instant vanilla pudding with 2 cups of cold whole milk according to the package directions. Fold in the thawed whipped topping until the mixture is smooth and fluffy.
  5. Break the chocolate-chip cookies into bite-size pieces. In a large trifle bowl or individual glasses, layer cookie pieces, vanilla pudding mixture, and small cookie dough pieces.
  6. Repeat the layers until the ingredients are used, finishing with whipped topping, cookie dough pieces, and miniature chocolate chips. Refrigerate for at least 1 hour before serving and keep chilled.

Notes

Use cold instant pudding and cold whipped topping for a firmer filling. Small cookie-dough pieces distribute more evenly and are easier to serve. The trifle is best within 24 hours because the cookies gradually soften.