• bake/chill and serve Ingredient amounts will vary depending on the size dessert you wish to make, make one average sized trifle bowl of dessert

This Recipe was made with

Dutch Cocoa Dutch Cocoa


  • 2--3.4 oz. instant chocolate pudding mixes
  • 4 cups heavy whipping cream
  • one dozen Archway Dutch Cocoa cookies
  • 2 cans raspberry pie filling chocolate syrup whipping cream (for garnish)
  • fresh raspberries (for garnish)
  • 1 semi-sweet chocolate bar (for garnish)


  1. Crumble cookies and set aside Make pudding according to directions -substituting whipping cream for milk and whip until stiff peaks form Layer crumbled cookies, pudding, raspberry pie filling and drizzled chocolate syrup--repeat until container is filled.
  2. Garnish with whipped cream, fresh raspberries and chocolate shavings from chocolate bar.
  3. Chill for at least two hours to allow pudding to "set up".
  4. A white chocolate version may be made using macaroon cookies and white chocolate pudding mix. Makes a great looking dessert for any time of the year, not just the summer!
  5. Can be made in a punch bowl if recipe is doubled for a crowd.