Lemon Raspberry Golden Oreo Fluff

Lemon Raspberry Golden Oreo Fluff

Crushed Golden Oreos are folded into a whipped combo of cream and lemon pie filling and layered with tart raspberry jam and fresh raspberries. The fluff is both sweet and tart, creamy and crunchy—a refreshing trifle suitable for any occasion.

Ingredients :

• 2 (3.4 ounce) packages lemon instant pudding and pie filling (such as jell-o®)
• 3 cups whole milk
• 3 cups coarsely crushed cream-filled vanilla sandwich cookies (such as golden oreos®), plus more for garnish
• 3 cups heavy cream
• 1/4 cup confectioners sugar
• 2 teaspoons vanilla extract
• 1 (18 ounce) jar seedless raspberry jam
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 2 (6 ounce) packages fresh raspberries, plus more for garnish

Directions

1. Gather all ingredients.
2. Whisk pudding mix and milk together in a large bowl until well combined, about 2 minutes. Let sit until thickened, about 5 minutes. Fold in sandwich cookies.
3. Meanwhile, beat cream, confectioner’s sugar, and vanilla in the bowl of a stand mixer fitted with a whisk attachment on medium-low speed until foamy, about 1 minute. Increase speed to medium-high, and beat until soft peaks form, 2 to 3 minutes; spoon about 2 cups whipped cream into a bowl and set aside. Beat remaining cream mixture on medium-high until stiff peaks form, about 1 minute. Gradually fold stiff-peak whipped cream into pudding mixture until just combined.
4. Whisk together raspberry jam, lemon zest, and lemon juice in a large bowl; fold in fresh raspberries.
5. Spoon about 2 2/3 cups of pudding mixture into a 3-quart trifle dish, and spread into an even layer. Spread about 1 1/2 cups of the raspberry mixture over pudding layer. Repeat layering again with 2 2/3 cups pudding mixture and remaining 1 1/2 cups raspberry mixture.
6. Spread remaining 2 2/3 cups pudding mixture evenly over raspberry mixture, top evenly with reserved soft-peak whipped cream, and garnish with additional raspberries and sandwich cookies.