Oreo Trifle Recipe (Pavê de Biscoito)

Oreo Trifle to the rescue! It is the ultimate chocolate dessert – made with layers of Oreo cookies, homemade vanilla pudding, and also a rich chocolate pudding. As if it weren’t enough, we added a creamy and fluffy layer of whipped cream. Is your mouth watering? Swoon-worthy! 

This is my way of saying HAPPY MOTHER’S DAY!

My gift comes in the form of a decadent Oreo trifle. It’s refreshing, creamy, and super delish… truly the treat every foodie’s dreams should be made of.   

So make it and dig right in! You can thank me later. 

Oreo Trifle Recipe

Trifle is an English dessert dating from the late 1600’s which consists of layers of sponge fingers (or ladyfingers) soaked in sherry or another fortified wine, custard, and fruit. But there are variations in which there is no fruit but instead there is a layer of chocolate, coffee or vanilla custard or cream.  A good example is the Italian tiramisu, or the Brazilian pavê de biscoito (made of layers of cookies, homemade vanilla custard or pudding, chocolate pudding, and chantily cream).

There are versions also made with sponge cake or pound cake soaked in either liquor or a non-alcoholic drink which are very common in the United States.  Tipsy Laird is another example that is popular in Scotland.

Jelly, an eighteenth-century version of trifle, has fruit and sponge cake soaked in liquor suspended in flavored jelly, and also a layer each of creamy yellow custard and white cream.

But that is not all! There are some layered cakes moistened with alcohol, fruit juice, or a sweet syrup that are also variations of a trifle such as:

• Creole trifle (also known as a Russian cake or a Russian Slab);
• Tipsy cake from England although popular in the Southern United States;
• Punschtorte from Germany and Austria;
• Zuppa Inglese from Italy;
• Cassata from Sicily, Italy
• Crema de frutas from the Philippines; among others

 But one thing all of them have in common is the fact that they are served chilled.

To see other trifle recipes, check out our desserts. They are just as rich as our Oreo trifle recipe.

 How to Make Oreo Trifle (Pavê de Biscoito)

As we mentioned earlier, Brazil also has its own version of trifle. The difference is that it is commonly  features layers of cookies such as Maria and Maizena (instead of sponge cake) moistened in milk, vanilla custard/pudding, chocolate pudding, and a mixture of beaten egg whites with sweet whipped cream.

Our version has 2 differences from the Brazilian classic trifle:

1. It has Oreo cookies instead of the traditional Maria or Maizena cookies;
2. It has a mixture of cream cheese beaten with sweet whipped cream instead of “chantily cream.” The reason why is because we piped the white cream and wanted it to keep its shape. Piped whipped cream won’t keep its shape over multiple days.  If you don’t mind simply spreading yours to form a thin layer, then simply top your Oreo trifle with sweet whipped cream.

But here is the recipe for Oreo trifle (pavê de Oreo):

1. Prepare the vanilla custard or pudding: In a large stainless steel saucepan, whisk well the egg yolks until homogeneous. Add the cornstarch and pour in just enough milk to dissolve the cornstarch and obtain a mixture mostly without lumps. Whisk in the rest of the milk and the sweetened condensed milk. Cook over medium heat, stirring constantly until thickened (about 30 minutes).  Here is how you can know the custard is ready:  take the spoon you have been stirring it with and turn the back of the spoon to face you.  Trace a path with your fingertip through the custard that is cleaving to the back of the spoon.  If the custard is ready, it will remain set along the sides of the path you traced. Stir in one teaspoon of vanilla extract. Spread about 1 cup of the custard at the bottom of the pyrex or baking dish and reserve.
2. Prepare the chocolate pudding: transfer half of the vanilla pudding or custard to a bowl. In a large cup, stir in cocoa powder with about 2 to 3 tablespoons of water until dissolved. Add to the half of the vanilla pudding in the saucepan and whisk well over low heat until the mixture is homogeneous and smooth (about 2-5 minutes). Reserve!
3. Place 2 cups of milk into a medium bowl. Stir in about 2 tablespoons of sugar (or more if desired) and 1 teaspoon of vanilla extract and then moisten the Oreo cookies one by one. SEE PIC. 1 As you moisten them on both sides and shake quickly to remove excess liquid, layer them on top of the spread vanilla custard. SEE PIC. 2 Make sure to form one single layer, not leaving much space in between the cookies.
4. Pour and spread all the remaining vanilla custard on top of the layer of cookies. Then moisten more cookies, shake of excess liquid, and distribute on top to form a single layer.
5. Pour all the chocolate custard on top and spread well. SEE PIC. 3 Let Oreo trifle set and mostly cool at room temperature. Then prepare the white cream.
6. To prepare the white cream, beat softened cream cheese with powdered sugar at medium speed until homogeneous and smooth (about 1 minute) using an electric mixer. Add the heavy cream and 1 teaspoon of vanilla extract and beat until smooth and creamy (about 1 minute). SEE PIC. 4 Pipe onto cool trife. If desired, sift just a little bit of cocoa powder on top. Alternatively, you may simply beat heavy cream, powdered sugar, and vanilla extract at medium speed until obtaining a sweet whipped cream. Then spoon over the cool trifle and gently spread to form a single layer.
7. Cover Oreo trifle with foil or plastic wrap and refrigerate until chilled, at least 4 hours or overnight. Serve and enjoy!

Can you make Oreo trifle the night before?

Yes! You can make this trifle at least one day in advance, let it cool, cover tightly, and store in the fridge for up to 3-5 days. Making trifle ahead will allow the dessert to set and chill. You may also freeze for up to 1 month. But allow thawing at room temp for at least 30 minutes or enough to slice and serve.

You can garnish/decorate for Easter, Mother’s Day, the Fourth of July, etc.

What can I use if I don’t have a trifle bowl?

If you don’t have a trifle bowl, a pyrex, or a baking dish, you may use any deep container with tall sides such as a glass punch bowl. For individual servings, layer Oreo trifle in ramekins or mason jars.

Other Chocolate Desserts:

• No Bake Nutella Tart
• Cookies and Cream Dutch Tart (Torta Holandesa)
• Oreo Cookie Balls
• Hot Chocolate Trifle
• Keto Shortbread Cookies with Chocolate
• Chocolate Cake Roll
• Brigadeiro Recipe
• Brigadeirao 
• Triple Brigadeiro Cheesecake Tart 
• Brigadeiro Cookies

PIN & ENJOY!

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5 from 5 votes

Oreo Trifle Recipe

Oreo Trifle to the rescue! It is the ultimate chocolate dessert – made with layers of Oreo cookies, homemade vanilla pudding, and also a rich chocolate pudding. As if that weren't enough, we added a creamy and fluffy layer of whipped cream. Is your mouth watering? Swoon-worthy! 

Course:Dessert

Cuisine:Brazilian

Keywords:dessert recipes, Oreo trifle, Oreo trifle recipe

Cook Time 35 minutes

Servings 12 people

Calories465 kcal

Author Denise Browning

Cost $0.85 per person

Equipment

• saucepan
• stovetop
• electric mixer
• 3-qt. pyrex or baking dish

Ingredients

For the Vanilla Pudding:

• 4 egg yolks large
• 4 TBSP cornstarch
• 3 1/2 cups whole milk
• 2 14 oz cans of sweetened condensed milk
• 1 tsp vanilla extract

For the Chocolate Pudding:

• 1/4 cup cocoa powder
• 2-3 TBSP water

For the Oreo Cookie Layer:

• 2 cups whole milk
• 2 TBSP sugar (or more if desired)
• 1 tsp vanilla extract
• 42 Oreo cookies

For the White Cream:

• 12 oz cream cheese softened
• 3/4 cup powdered sugar
• 1 cup heavy cream
• 1 tsp vanilla extract

US Customary - Metric

Instructions

• Prepare the vanilla custard or pudding: In a large stainless steel saucepan, whisk well the egg yolks until homogeneous. Add the cornstarch and pour in just enough milk to dissolve the cornstarch and obtain a mixture mostly without lumps. Whisk in the rest of the milk, and the sweetened condensed milk. Cook over medium heat, stirring constantly until thickened (about 30 minutes). Here is how you can know the custard is ready:  take the spoon you have been stirring it with and turn the back of the spoon to face you. Trace a path with your fingertip through the custard that is cleaving to the back of the spoon-- if the custard is ready, it will remain set along the sides of the path you traced. Stir in one teaspoon of vanilla extract. Spread about 1 cup of the custard at the bottom of a 3-qt. pyrex or baking dish and reserve.
• Prepare the chocolate pudding: transfer half of the vanilla pudding or custard to a bowl. In a large cup, stir in cocoa powder with water until dissolved. Add to the half of the vanilla pudding in the saucepan and whisk well over low heat until the mixture is homogeneous and smooth (about 2-5 minutes). Reserve!
• Place 2 cups of milk into a medium bowl. Stir in about 2 tablespoons of sugar (or more if desired) and 1 teaspoon of vanilla extract and then moisten the Oreo cookies one by one. SEE PIC. 1 As you moisten them on both sides and shake quickly to remove excess liquid, layer them on top of the spread vanilla custard. SEE PIC. 2 Make sure to form one single layer, not leaving much space in between the cookies.
• Pour and spread all the remaining vanilla custard on top of the layer of cookies. Then moisten more cookies, shake off excess liquid, and distribute on top to form a single layer. Pour all the chocolate custard on top and spread well. SEE PIC. 3 Let Oreo trifle set and mostly cool at room temperature. Then prepare the white cream.
• To prepare the white cream, beat softened cream cheese with powdered sugar at medium speed until homogeneous and smooth (about 1 minute) using an electric mixer. Add the heavy cream and 1 teaspoon of vanilla extract and beat until smooth and creamy (about 1 minute). SEE PIC. 4 Pipe onto cool trifle. If desired, sift just a little bit of cocoa powder on top. Alternatively, you may skip the cream cheese and simply beat 2 cups of heavy cream, powdered sugar, and vanilla extract at medium speed until obtaining a sweet whipped cream. Then spoon over the cool trifle and gently spread to form a single layer.
• Cover Oreo trifle with foil or plastic wrap and refrigerate until chilled, at least 4 hours or overnight. Serve and enjoy!

Recipe Notes

Can you make Oreo trifle the night before?

Yes! You can make this trifle at least one day in advance, let it cool, cover tightly, and store in the fridge for up to 3-5 days. Making trifle ahead will allow the dessert to set and chill. You may also freeze for up to 1 month. But allow thawing at room temp for at least 30 minutes or enough to slice and serve.

What can I use if I don't have a trifle bowl?

If you don't have a trifle bowl, a pyrex, or a baking dish, you may use any deep container with tall sides such as a glass punch bowl. For individual servings, layer Oreo trifle in ramekins or mason jars.

Nutrition

Calories: 465kcal | Carbohydrates: 51g | Protein: 10g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 119mg | Sodium: 386mg | Potassium: 357mg | Fiber: 2g | Sugar: 34g | Vitamin A: 716IU | Calcium: 200mg | Iron: 4mg

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