A no-bake cookie salad trifle layered with crunchy fudge stripe cookies, a silky vanilla cheesecake pudding, and bright fruit. Crowd-pleasing, quick to assemble, and perfect for parties.
In a large bowl, beat the softened cream cheese with powdered sugar until perfectly smooth and fluffy.
In a separate bowl, whisk instant vanilla pudding with cold whole milk and buttermilk for 2 minutes until thickened.
Fold the cream cheese mixture into the pudding until no streaks remain, then stir in the vanilla extract.
Gently fold the whipped topping into the pudding mixture until light and creamy. Refrigerate while you prep the add-ins.
Drain mandarin oranges and crushed pineapple very well. Pat strawberries dry after slicing. Slice bananas just before layering to minimize browning.
Coarsely crush the fudge stripe cookies into bite-size chunks; reserve a handful for garnish.
Layer the trifle: Add a layer of crushed cookies to the bottom of a trifle dish, spoon over a layer of the creamy pudding mixture, then scatter a mix of fruits (oranges, pineapple, strawberries, bananas).
Repeat layers until the dish is filled, finishing with a layer of cream. Top with the reserved cookie crumbs and a drizzle of chocolate syrup.
Chill for 60 minutes for the flavors to meld and the layers to set slightly. Serve cold.
Notes
For crunchier layers, add cookies just before serving. Swap fudge stripe cookies with shortbread or chocolate chip cookies. If skipping bananas, add extra strawberries. Best enjoyed within 24 hours.