Easy Chocolate Chip Trifle - cooking recipe

Ingredients

1 (18 ounce) package refrigerated chocolate chip cookie dough
2 cups nonfat milk
2 (3 1/2 ounce) packages instant vanilla pudding
2 (12 ounce) containers Cool Whip (plain or chocolate)
1 1/2 quarts fresh strawberries, sliced or 1 1/2 quarts fresh raspberries

Preparation

Remove plastic wrapping from cookie dough. Cut dough in 1/2 lengthwise and then again in 1/2 lengthwise for a total of 4 pieces. Cut each piece into 2 1/2 inch logs, ending up with 16 pieces.
Place 16 pieces on a sligtly greased cookie sheet and bake at 375 degrees for approximately 11-12 minutes until cookies are lightly brown.
Move cookies to wire rack and cool completely.
Meanwhile, in a large bowl, combine the pudding mixes and milk and beat until well blended.
Fold the Cool Whip into the pudding mixture.
Crumble 6 of the cooled cookies and put 3/4 of them in the bottom of a deep 10 inch glass serving dish (trifle dish).
Top the crumbled cookies with 1/3 of the pudding mixture.
Place berries over pudding.
Stand remaining 10 cookies, face side out along the inside of the dish.
Place remaining pudding mixture in the bowl over the berries.
Top with remaining cookie crumbles.
Cover and refrigerate for at least 4 hours (preferably overnight) before serving.
You can garnish with mint leaves and additional fruit if desired.