Ingredients for Trouble Free White Chocolate Mini Trifle
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How to Make Trouble Free White Chocolate Mini Trifle
- In a medium bowl, whip the heavy cream until soft peaks form. Gently fold in the powdered sugar and vanilla extract.
- Crush the white chocolate cookies into small pieces. Alternatively, use a food processor for a finer crumb.
- Layer the trifle glasses: start with a layer of crushed cookies, followed by a layer of whipped cream, and then a layer of raspberries.
- Repeat layers until the glass is almost full, ending with a dollop of whipped cream.
- Garnish with a few extra raspberries and a sprinkle of white chocolate shavings (optional).
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld and the trifle to chill.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
160g
Fat
83g
Carbs
20g