Easy, Dreamy, Creamy Cookie Trifle

So, I was in the grocery store bakery and spotted a sign advertising cookies I'd never seen before; but, they didn't have them. Why the sign?  To make up for the blunder, the bakery offered me a deal on some freshly baked cranberry and white chocolate cookies.  Well, I just had to accept the cookies after all the trouble they had gone to make me a happy customer...right? 

But, with so many holiday cookies at home, as tasty as the new cookies were, they just went into the freezer.  Hmm, finally decided to incorporate them into a really good dessert; and, of course, with the busy holiday season, it had to be easy!

I adore trifles...who doesn't?  Well, that's just what I made...a trifle layered with cinnamon cream cheese goodness with cranberry and white chocolate cookies melded in between and crowned with billowy homemade whipped cream!

                                            So Dreamy and Creamy...

                                      I'll Have A Large Scoop, Please!

As inspired by Claire Robinson's Cinnamon & Cream Cheese Icebox Cake on the Food Network

Serves approx. 8

Ingredients

The Cinnamon and Cream Layers

• 1 pint (2 c.) chilled heavy cream
• 1/4 c. + 2 TB (6 TB total) granulated sugar
• 8 oz. (1 c.) softened cream cheese
• 2 tsp. ground cinnamon
• 1/2 tsp. pure vanilla extract

The Cookie Layers
12 oz. bakery (or homemade) cookies (I used large, crispy cranberry and white chocolate bakery cookies)*

The Whipped Cream Topping

• 2 c. chilled heavy or whipping cream
• 3 TB powdered sugar
• 1/2 tsp. pure vanilla extract

Directions

The Cinnamon and Cream Layers (Produces about 4 c. of mixture)

• Using a stand mixer, whisk the heavy cream with the granulated sugar until soft peaks form.  Slowly beat in the cream cheese.  Add the cinnamon and vanilla and beat until well mixed.  Set aside in the refrigerator.

The Cookie Layers

• Place about l large cookie into a plastic food bag and crush with the flat side a mallet or a rolling pin to achieve about 1/2 c. crushed cookies.  Break the remaining cookies into large pieces and set aside.

The Whipped Cream Topping

• In a stand mixer, whip the cream along with the powdered sugar and vanilla until stiff peaks form.  Set aside in the refrigerator.

The Assembly

1. In about a 3 qt. trifle bowl, spread about 2 c. of the cinnamon and cream mixture. 
2. Scatter half of the broken cookies over the first layer of cinnamon and cream mixture...use all of the half unit of broken cookies.
3. Carefully spread the remaining approx. 2 c. of cinnamon and cream mixture over the first cookie layer.  Cover with all of the remaining broken cookies (reserve the crushed cookie).
4. Gently spread the whipped cream on top of the last layer of cookies.  Sprinkle the crushed cookies on top.  Refrigerate overnight to meld...the cookies will soften.  Even better after two days and will keep in the refrigerator about 5 days.

*Tips

• Snickerdoodle or oatmeal cookies would be good also.    

                                             Oh Yes, Sweet Dreams...                          

                                                Are Made of This!
            
The next time you have extra cookies, make this easy, sweet and delectable creamy trifle!  Why, it's worth even buying or making the cookies just to enjoy this fantastic dessert!