Chocolate-raspberry ganache, white chocolate mousse filling and vanilla wafers taste delicious and create a festive look that makes this trifle great for any occasion.
1 cup milk
1 pkg (3.3 oz) white chocolate instant pudding and pie filling
1 container (16 oz) frozen whipped topping, thawed, divided
1 box (12 oz) vanilla wafers, divided
1 cup milk chocolate morsels
1 jar (12 oz) seedless raspberry jam, divided
1 bag (12 oz) frozen sweetened raspberries (not in syrup), thawed
For filling, combine milk and pudding mix in mixing bowl; whisk until pudding mixture begins to thicken. Reserve 1/2 cup of whipped topping. Gently fold remaining whipped topping into pudding mixture. Cover and refrigerate.
For ganache, combine chocolate morsels, reserved whipped topping and half of the jam in a small batter bowl. Microwave on high for 40 - 60 seconds or until melted, stirring after each 20 second interval. Stir until smooth. Reserve 1/4 cup in prep bowl for garnish.
Place remaining jam into another prep bowl. Microwave on high 30 - 60 seconds or until melted. Place berries into a batter bowl. Pour jam over berries; stir gently. Set aside 16 cookies for garnish; break remaining cookies in half.
To assemble trifle, place one-third of the broken cookies into bottom of Trifle Bowl. Layer one-third of the raspberry mixture evenly over cookies. Top with one-third of the pudding mixture and one-third of the ganache. Repeat layers two more times, finishing with a smooth layer of ganache.
Dip reserved whole cookies halfway into reserved ganache; place into top of trifle.