Desserts

Dirt Trifle ingredients and recipe from your local grocery store Save A Lot

Dirt Trifle

Recipe Courtesy of Save A Lot Test Kitchen

Difficulty Moderate
Serves 8-10
Prep Time 30 minutes + 2 ½ hours in refrigerator
Cook Time 15 minutes
Ingredients
Homemade Chocolate Pudding
⅔ cup Ginger Evans granulated sugar
¼ cup Ginger Evans cornstarch
¼ tsp. Marcum salt
⅓ cup Ginger Evans unsweetened cocoa powder
2 ½ cups Coburn Farms milk
4 Good Nature eggs, yolks only
2 Tbsp. Coburn Farms unsalted butter
1 tsp. Marcum vanilla extract
Homemade Whipped Cream
2 cups Coburn Farms cold heavy whipping cream
1 Tbsp. Ginger Evans granulated sugar
1 (14.3-oz.) package Sunny’s chocolate Creamsations sandwich cookies, crushed
Gummy candy worms (optional)

Notes

Directions

  1. In a medium saucepan, off the heat, whisk together the sugar, cornstarch, salt and cocoa.
  2. Gradually add the milk and whisk to avoid any clumping.
  3. Separate the egg yolks and whites. The egg whites can be stored in the refrigerator for 2 says. Whisk the egg yolks into the milk mixture. Mixture should be very smooth.
  4. Turn on the heat to medium-low and whisk constantly until pudding thickens, about 15 minutes.
  5. Remove from heat and stir in the butter and vanilla.
  6. Pour the pudding into a 9x13-inch glass casserole dish and use a spatula to spread it in an even layer. Cover and place in the refrigerator for at least 2 hours.
  7. To make the whipped cream, place heavy whipping cream and sugar in a stand mixer with the whisk attachment or use a large mixing bowl with hand mixer. Mix on medium-high speed until cream is thick and has slightly sturdy peaks.
  8. To assemble the Dirt Trifle, gently spread the whipped cream on top of the pudding, being careful not to deflate the whipped cream.
  9. Sprinkle the crushed cookies over the whipped cream and arrange gummy candy worms on the cookies. Chill for at least 30 minutes and enjoy!
  10. ote: instant chocolate pudding mix and creamy whip topping may be substituted for the homemade versions.
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