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ginger white chocolate trifle in a trifle dish with printed napkin underneath and spoon, and ginger cookies
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Ginger White Chocolate Trifle Cre

Author: Dorothy Kern

Ingredients

  • 1 1/2 boxes Stem Ginger All Butter Shortbread Cookies by Duchy (16 cookies), divided
  • 2 1/2 ounces white chocolate , divided
  • 1/4 cup powdered sugar
  • 4 ounces cream cheese , softened
  • 1 teaspoon vanilla
  • 1 container fat-free whipped topping
  • 2-3 tablespoons jarred caramel sauce
  • 4 cup trifle bowl or 4 small jars or glasses

Instructions

  • Melt white chocolate in a microwave-safe bowl on HIGH for about 1-1 1/2 minutes, stirring every 30 seconds. Let cool slightly.
  • In a large bowl, beat cream cheese, powdered sugar, and vanilla with a hand mixer. Beat in slightly cooled white chocolate. Fold in whipped topping.
  • Finely crush 12 cookies (1 box) in a food processor (makes about 1 1/4 cups of crumbs).
  • Place half the cookie crumbs in the bottom of a small trifle dish (you can also use 4 small serving dishes). Press slightly to compact the crumbs, like you would if you were making a pie. Top with half of cream cheese mixture and spread evenly with a spoon. Add the rest of the cookie crumbs and press gently. Spread the rest of the filling evenly over the cookie layer.
  • Coarsely chop remaining 4 cookies. Sprinkle over the top of the trifle. Warm your caramel sauce and decorate the top of the trifle with it. (I put my caramel sauce in a squeeze bottle and squeezed a pattern over the top. You can also use a ziploc bag if you don’t have a squeeze bottle.) Grate 1/2 ounce of white chocolate using a box grater and sprinkle over caramel.
  • Store in refrigerator. This is best eaten same day, as the cookies will soften.