Imagine Buddy the Elf screaming this with all of his signature Christmas cheer! Because that is exactly what he would be doing if I set this down in front of him. It is super simple, and no baking required which is probably a welcomed thing after you have been on oven duty for cookies. The presentation is also super festive which makes a great dessert to bring to a gathering.

Another reason why this trifle is so great is that you can use any of the leftover cookies you have to make the crumbs. I am sure I am not the only person on the planet who has leftover Christmas cookies! Chocolate crinkle. peanut butter, snickerdoodle, whatever you have on hand!

Christmas Cookie Trifle

These mushrooms are a great make-ahead dessert for holiday parties! My friends, and family

ingredients

mushroom marinade

• 2 cups gingersnap or gingerbread cookie crumbs (takes about 12-15 cookies)

• 2 cups sugar cookies crumbled (takes about 12-15 cookies)

• 3 ½ cups milk, divided

• 1 cup powdered sugar, divided

• 1 package chocolate pudding mix

• 1 package vanilla pudding mix

• 8 oz mascarpone cheese, divided

• 2 packages cool whip, thawed in fridge

instructions

1. 1.     First make the cookie crumbles by adding the ginger cookies into a food processor with an S blade. Pulse until they are the consistency of coarse crumbs. Set aside in a bowl.

   2.     Repeat the process with the sugar cookies. If you do not have a food processor you could also place the cookies in a Ziploc bag and crush with a rolling pin.

   3.     In a medium bowl, whisk together the package of vanilla pudding mix and 1 ½ cups of milk. Then add 4oz of mascarpone cheese (about ½ cup), and ½ cup powdered sugar. Use an electric mixer on a medium to low speed to blend together until smooth. Then fold in 4 oz (about half of the tub) of the cool whip, fold in until well combined. Set aside and repeat the process for the chocolate pudding.

   4.     In another medium size bowl, whisk together the chocolate pudding package and 1 ½ cups of milk. Then add 4oz mascarpone cheese, and the ½ cup powdered sugar.

   5.     Use an electric mixer on a medium to low speed to blend together until smooth. Then fold in 4 oz (about half of the tub) of the cool whip, fold in until well combined.

   6.     Now, begin your layering! Start with 1 cup of ginger cookie crumbles on the bottom, then layer half of your vanilla pudding on top, spread over the top of the cookie crumbles in one even layer. Then add 1 cup of the sugar cookie crumbles over top as even as possible. Layer half of the chocolate pudding on top. Then repeat if desired.

   7.     Finish with a layer of cool whip on top. If you have extra cookie crumbles use them to decorate the top!

RECIPE NOTES: if you do not have a trifle bowl try using a deep bowl with high sides. Or make into individual portions with small clear plastic cups or small mason type jars.