Chocolate Chip Trifle

• 1 (18-oz.) package refrigerated Chocolate Chip Cookie Dough
• 2 c nonfat milk
• 2 (3.4-oz.) packages vanilla or chocolate instant pudding and pie filling mix
• 2 (12-oz.) containers frozen non-dairy whipped topping, thawed
• 1 1/2 quarts sliced fresh strawberries or raspberries

Directions:

Preheat oven to 375°F.

Cut cookie dough in half lengthwise and then in half again lengthwise, for a total of 4 pieces. Cut cookie dough into 2½-inch logs, ending with 16. Place on ungreased baking sheets.

Bake for 11 to 13 mins or until light golden brown. Cool on baking sheets for 1 min; remove to wire racks to cool completely.

Beat milk and pudding mix in large bowl until blended. Fold whipped topping into mixture. Crumble 6 cookies. Sprinkle ¾ of crumbled cookies on bottom of a deep 10-inch glass serving dish. Top with 1/3 of pudding mixture. Place strawberries over pudding. Stand remaining 10 cookies, face side out, along the inside of dish. Place remaining pudding mixture over strawberries. Top with remaining crushed cookies. Cover; refrigerate for 4 hours or overnight. Garnish with fresh mint leaves and additional fruit, if desired.

Serves 12