Ingredients
Scale
- 1 package (14 ounces) refrigerated sugar cookie dough
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) container whipped cream, thawed
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
- 1/4 cup chopped pistachios (optional)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Roll out the sugar cookie dough and cut out approximately 20-24 small circles using a 2-inch cookie cutter. Bake according to package directions, then let cool completely.
- Step 2: In a medium bowl, gently fold the sweetened condensed milk into the thawed whipped cream until just combined. Be careful not to overmix.
- Step 3: In a separate bowl, whip the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- Step 4: Layer the cooled sugar cookies in a trifle bowl or clear glass serving dish. Spread a layer of the sweetened condensed milk whipped cream mixture over the cookies. Top with a layer of raspberry jam, followed by a layer of the whipped heavy cream. Repeat layers as desired, ending with a layer of whipped cream.
- Step 5: Sprinkle the top with chopped pistachios (if using). Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Store the assembled trifle in the refrigerator for up to 2 days; its flavors deepen over time!
- This trifle is best served chilled, but a quick 10-second zap in the microwave can soften it slightly if needed.
- For an extra special presentation, garnish each serving with a fresh raspberry and a sprinkle of gold sanding sugar.
- To prevent overmixing and a deflated dessert, gently fold the whipped cream mixtures rather than vigorously beating them.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American