Cookie Butter Trifle

If you’re a fan of Biscoff cookies and that yummy concoction known as cookie butter, you’re sure to love this Cookie Butter Trifle. I made it for our Christmas celebration and guests swooned!

What is Cookie Butter?

Maybe you haven’t been fortunate enough to try Cookie Butter yet. I’m not sure who came up with the idea, but once upon a time someone decided to take some Biscoff cookies (or, as one friend at our Christmas gathering called them… “airline cookies”) and grind them into a peanut-butter-like concoction. Only, trust me. . .they taste NOTHING like peanut butter.

It all Starts with Biscoff.

So, what are Biscoff cookies, anyway?

I recently sang the praises of Biscoff in my Cookie Butter Cupcakes post. These cookies are well-known (and well-loved) in Europe, where they are known as “speculoos.” They’re sweet little spice cookies with an aromatic scent and taste. I’ve used these cookies (and cookie butter) in cakes and cupcakes, but had never toyed with the idea of using them in a trifle until this particular holiday season.

It all Started with my Cupcake Trifles.

You might recall that I recently made DIY cupcake trifles in a variety of flavors. While coming up with the ideas for those, I thought, “Oh, wow. . .cookie butter would be really yummy as a trifle.”

Introducing. . .Cookie Butter Trifle!

Picture this: layers of cake, cookie butter mousse, crushed Biscoff cookies, and homemade whipped cream, all layered together in creamy perfection! It’s the perfect combination of sweet, spicy, and delicious!

Here’s what you’ll need to make my Cookie Butter Trifle:

INGREDIENTS:

Here are the cake ingredients:

• Butter Pecan Cake Mix (any brand)
• 1/2 cup vegetable oil
• 1 cup water
• 3 eggs

Here are the mousse ingredients:

• 1 cup heavy whipping cream
• 2 cups milk
• 1 pkg (5.1 oz) instant vanilla pudding
• 1 jar cookie butter (14.1 oz)

Here are the whipped cream ingredients:

• 32 oz heavy whipping cream
• 1 cup powdered sugar

Biscoff Cookies (8.8 oz package)

HOW TO MAKE COOKIE BUTTER TRIFLE

Here’s How I Did It:

First, I baked up a boxed butter pecan cake. (Hey, we’ve already established that I often start with boxed mixes, hence the name of this site!) I followed the directions on the box, but I baked mine in my new Pampered Chef mini muffin pan.

Second, I made the cookie butter mousse. It was so easy-breezy, y’all! I combined the pudding mix, whipping cream, and milk, and whipped until creamy, then spooned in the cookie butter, a little at a time, until fully incorporated.

Third, I crushed most of the Biscoff cookies, reserving a few to decorate with.

Fourth, I made homemade whipped cream, combining the 32 oz. of heavy whipping cream with powdered sugar and beating until it formed soft peaks.

TO BUILD THE TRIFLE:

• I broke up the cake into pieces and used half on the bottom of the trifle dish.
• Then I added half of the mousse.
• Then I added half of the crushed Biscoff cookies.
• Then I added half of the whipping cream.
• Then I started over and did the whole thing all over again!

I used the leftover cookies to trim out the top of the dish.

The result was one of the most delicious desserts I’ve ever made! The only time I heard this much oohing and aahing was that time I took the Mint Oreo Trifle to our last family gathering. (I think we’ve established that our family members love trifles!)

Let me know your thoughts after you make my Cookie Butter Trifle, y’all. I’m dying to know what you think!

P.S. If you loved stacking this trifle, you’re really going to love stacking cakes! Learn more about that process in my How to Tier a Cake post.

Questions People Are Asking About Cookie Butter Trifle:

• QUESTION: How do I store a trifle?
• ANSWER: It must be refrigerated until time to serve, due to all of the milk and cream.
• QUESTION: Can I use different cake flavors?
• ANSWER: Of course! It’s a matter of preference. I might suggest using my Cookie Butter Cupcakes recipe.
• QUESTION: Are there other mousse variations I could use?
• ANSWER: You’ll find a host of mousse variations on my Easy Cheesecake Mousse page.

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.

If you enjoyed this recipe, you might consider this Easy 3-Ingredient Mug Cake Recipe from Southern Home Express!

Another recipe that’s caught my eye are these Shortcut Caramel Pecan Cinnamon Rolls from Southern Bite. Goodness, y’all. It’s enough to make me give up on my diet altogether!

And if you’re Paleo, check out this great Paleo Cookie Butter recipe from Five Monsters Paleo!

Whatever you bake up today, folks. . .do it with love. See you next time!