If you're from Baltimore, you know what Berger Cookies are! The thick chocolate fudge topped cookies are a staple when showcasing the delicious treats the area has to offer. Instead of having a plate piled with the cookies I used these fudge topped confections as the base for my Lemon Raspberry Berger Cookie Trifle! This dessert is perfect for all your summer cookouts and parties. It's easily served in a larger container or in small individual dishes. It's a very rich dessert so I recommend the individual portions.
Berger Cookie Trifle
1 Package of Berger Cookies, chopped
Lemon Jello Pudding
Raspberry Sauce
Homemade Whipped Cream
Lemon Zest for Garnish
Chop the Berger cookies into equal size pieces that match the size of your container. I used small dessert glasses so my pieces were pretty small. Set aside until you're ready to use.
Prepare the Lemon pudding according to the package. Add the zest of 2 lemons to increase the lemon flavor.
Make the whipped cream with a small amount of powdered sugar. Set aside until ready to use.
To assemble the trifle, layer the chopped Berger cookies, lemon pudding, raspberry sauce and whipped cream. Garnish with lemon zest. Chill for at least 1 hour before serving. Don't have Berger Cookies around you? Order them online. bergercookies.com
Raspberry Sauce
1 Package of Frozen Raspberries
1 Tablespoon Sugar
1 Tablespoon Cointreau
Combine all ingredients in a small sauce pan and heat until sugar is dissolved and the raspberries start to break down. you'll want some whole raspberries still in the sauce. Cool and set aside until ready to use.
No comments:
Post a Comment