Chocolate Oreo Trifle (Gluten Free & Vegan Options!)
This is a quick semi-homemade dessert is a real crowd pleaser, packed with layers of chocolatey goodness! This recipe is dairy free and can be modified to be gluten free and/or vegan.
- 1 9x13 Inch Chocolate Cake (recipe linked above)
- 2 3.9 Oz Instant Chocolate Pudding Mixes
- 4 Cups Classic Coconut Milk
- 2 9 Oz Containers Dairy-Free Whipped Cream (CocoWhip)
- 1 Package Oreos
If not done already, make the chocolate cake and let cool. Crumble up with hands into medium sized pieces.
Pour coconut milk into a large bowl and whisk in pudding mix until combined. Put siran wrap on top of the pudding so a skin doesn't form and let chill in the fridge for at least an hour.
Pour all the oreos into a large gallon ziploc bag and crush with a large spoon.
Take out trifle dish. Spread half of the cake crumbles onto the bottom of the dish. Spread half the pudding over the cake crumbles. Sprinkle half the crushed oreos on top of the pudding. Then spread 1 container of whipped cream on top of the oreos.
Repeat the previous step one more time: cake, pudding, oreos, and whipped cream. Save a few bits of oreos and sprinkle on top of the final whipped cream layer. Store in the fridge.
Notes: This dessert is made to be dairy free. Gluten Free option: Use gluten-free all purpose flour like Pamela's brand or Bob's Red Mill to make the chocolate cake and Gluten-Free Oreos. Vegan Option: Replace eggs in chocolate cake with 2/3 cup applesauce. Make sure your pudding mixes are vegan. The whipped cream, oreos, and coconut milk are all vegan.