(IF using instant pudding- prepare according to the box instructions for pie filling, cover with plastic wrap, and refrigerate for at least 3 hours – overnight. )

1. Prepare pudding following the pie instructions – this uses less milk and makes it thicker.
2. Once cooked, set it aside to cool, then cover with clear plastic wrap and refrigerate for at least 3 hours – overnight.
3. Using a food processor, pulse the Oreo cookies until they are crushed into small crumbles. OR place Oreos in a Ziploc bag and crush them using a rolling pin or frying pan.
4. In a small saucepan over med-high heat or microwave, melt the butter.
5. Drizzle the melted butter over the crumbled cookies and mix/pulse until well incorporated.
6. Pour the Oreo crumble mix onto a baking sheet and pop in a preheated 350 F oven for 3 minutes.
7.  Remove from the oven and set aside to cool. Place in an airtight bag or container until ready to assemble. (can be made the day before)
8. The whipped cream: this should be made just prior to assembling and serving.
   1. With a hand or stand mixer on high, beat the heavy whipping cream, vanilla extract, and sugar until it thickens.  This should take about 5 minutes on high. *see notes*

Assembly:

Start with a thin layer of cookie crumble, top with a generous portion of pudding followed by a whipped cream layer that is about half the width of the pudding.  (having a clear glass trifle makes this part easier to assemble).

Continue until you reach the top.

No matter what layer you’re on, add a final dollop of whipped cream heaping over the top of the glass dish.

As an optional garnish, I use mini chocolate chips or a piece of chocolate bar shavings (using a mini zesting grater) to give it that bakery look.

This is best served immediately or covered with clear plastic wrap and chilled for a few hours before serving.  Enjoy!