Double Chocolate Cookie Crumble Trifle

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Double Chocolate Cookie Crumble Trifle


  • 1 package Cappello's Double Chocolate Chip Cookies
  • 1 container dairy-free whipped cream
  • natural green food coloring
  • 1/4 teaspoon peppermint extract
  • 3 tablespoons organic vanilla pudding
  • mint leaves, extra whipped cream, chocolate sprinkles for garnish, optional


  • Thaw the cookie dough.
  • Preheat oven to 350 F.
  • Line an 8-by-8-inch baking pan with parchment paper.
  • Press the cookie dough into the bottom of the pan creating an even layer; bake for 10 minutes.
  • While the cookies bake, empty the whipped cream into a large bowl, add in the the food coloring (about 15 drops), peppermint extract and vanilla pudding; gently fold in the coloring until desired hue is reached. Place back in the refrigerator to keep cool.
  • When the cookies are done, allow to cool completely then break the cookies into bite size pieces.
  • Starting with the cookies alternate them with the whipped cream making layers as thin or thick as you prefer until you've reached the top.
  • Garnish with whipped cream, mint leaves or chocolate sprinkles.
  • Refrigerate for at least 2 hours or overnight.