1 sleeve graham crackers, crushed
1/3 c. butter, melted
1/3 c. sugar
2 small boxes instant pudding (your choice of flavors), plus 4 c. milk to prepare
1 8 oz package cream cheese, softened
1 16 oz container heavy whipping cream
2 T. milk
1/3 c. sugar
Mix one box of pudding and 2 c. of milk together per package instructions. Pour into trifle dish, put in refrigerator.
Put whipping cream into stand mixer bowl and whip until stiff peaks form.
Meanwhile, put the graham crackers in a ziploc bag, crush with a rolling pin. Mix the crumbs together with 1/3 c. butter and 1/3 c. sugar.
Remove the trifle dish from refrigerator, add half the graham crumb mixture, and lightly press into an even layer.
When the whipped cream is finished, remove half into a small bowl. Into the remaining whipped cream, add the package of cream cheese, 1/3 c. sugar, and 2 T. milk. Mix on medium high until smooth. Add this as another layer to the trifle dish.
Next, add the remaining graham crumb mixture and press into another even layer.
Mix the remaining box of pudding and remaining 2 c. of milk together, again per package instructions. Pour on the trifle, and put the dish back in the refrigerator for about 5 minutes.
When the pudding layer is set, spread the remaining whipped cream on top. If desired, garnish with some chocolate shavings or a sprinkle of cocoa powder. Return to the fridge and cool for several hours.
|The whipping cream, all finished|
|Layer one: pudding (chocolate)|
|Layer two: graham/butter/sugar mix, lightly pressed|
|Layer three: cream cheese/whipped cream/sugar mix|
|Layer four: graham/butter/sugar mix, lightly pressed|
|Layer five: pudding (white chocolate)|
|Layer six: whipped cream|