Ingredients

• 2 3.4 ounce) packages emon instant pudding and pie filling , such as Jell-O®
• 3 cups whole milk
• 3 cups cream-filled vanilla sandwich cookies , such as Golden Oreos®
• 3 cups heavy cream
• 0.25 cups confectioners sugar
• 2 teaspoons vanilla extract
• 1 , 18 ounce
• 1 teaspoon lemon zest
• 1 tablespoon fresh lemon juice
• 2 , 6 ounce

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk pudding mix and milk together in a large bowl until well combined, about 2 minutes. Let sit until thickened, about 5 minutes. Fold in sandwich cookies.
3. 3 Meanwhile, beat cream, confectioner's sugar, and vanilla in the bowl of a stand mixer fitted with a whisk attachment on medium-low speed until foamy, about 1 minute. Increase speed to medium-high, and beat until soft peaks form, 2 to 3 minutes; spoon about 2 cups whipped cream into a bowl and set aside. Beat remaining cream mixture on medium-high until stiff peaks form, about 1 minute. Gradually fold stiff-peak whipped cream into pudding mixture until just combined.
4. 4 Whisk together raspberry jam, lemon zest, and lemon juice in a large bowl; fold in fresh raspberries.
5. 5 Spoon about 2 2/3 cups of pudding mixture into a 3-quart trifle dish, and spread into an even layer. Spread about 1 1/2 cups of the raspberry mixture over pudding layer. Repeat layering again with 2 2/3 cups pudding mixture and remaining 1 1/2 cups raspberry mixture.
6. 6 Spread remaining 2 2/3 cups pudding mixture evenly over raspberry mixture, top evenly with reserved soft-peak whipped cream, and garnish with additional raspberries and sandwich cookies.

Nutrition per serving