Wow your guests with this crowd-pleasing, do-ahead dessert.
Ingredients
- 2 containers (about 24 cookies) Pillsbury® Gluten Free chocolate chip cookie dough
- 1 pound white chocolate, chopped
- 3 cups whipped cream
- 1 pound cream cheese, softened
- 3 pints fresh raspberries
- Semisweet chocolate shavings or curls
Directions
1. Preheat oven to 350 degrees.
2. Spoon tablespoon rounds of cookie dough on a prepared baking sheet. Bake for 12 minute or until golden brown. Remove from oven and cool for 10 minutes.
3. In the top of a double boiler, melt white chocolate with 3 tablespoons of the whipped cream. Cool to room temperature.
4. In a small bowl with an electric mixer, mix cream cheese until fluffy. Add melted white chocolate and mix until smooth.
5. Fold white chocolate mixture into whipped cream until incorporated. Set aside 1 1/2 cups to use for frosting and refrigerate in a small bowl, covered.
6. Crumble the cookies. Cover the bottom of an 8″ standing trifle dish with 1/3 of the cookies. Spread with 1/3 the white chocolate cream. Spread a pint of the raspberries on top. Top with 1/3 more of the chocolate chip cookies, 1/3 remaining cream and 1 pint of the raspberries, repeat with remaking cookies, cream and raspberries. Refrigerate and cover for at least 2 hours or overnight.
7. Garnish top with chocolate shavings. Refrigerate until serving.
Nutrition Analysis: 870 cal, 60 g fat, 125 mg chol, 460 mg sodium, 77 g carbs, 4 g fiber, 55 g sugar, 7 g protein.
Cat Cora made television history as the first female Iron Chef on Food Network’s Iron Chef America, and most recently became the first woman to be inducted into the American Academy of Chefs® Culinary Hall of Fame. She is an accomplished author, restaurateur with six dining establishments, avid philanthropist and television host. Cora has authored three successful cookbooks, and one children’s book. She has appeared in a number of hit TV food shows, including Food Network’s Melting Pot; Kitchen Accomplished; NBC’s Celebrity Cooking Showdown; and Bravo’s Around the World in 80 Plates. In 2004, she founded Chefs for Humanity, a non-profit organization dedicated to reducing hunger worldwide by supporting humanitarian relief and promoting nutrition education. Cora grew up in an intimate Greek community in Jackson, MS, where she developed a passion for the culinary arts while watching her family infuse Southern spices with Mediterranean delicacies. She resides in Santa Barbara, CA, with her wife and four sons.
