Cookie and Chocolate Mousse Trifle

Cookie and Chocolate Mousse Trifle
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  1. 2 (7.2 oz.) packages Pepperidge Farm Chocolate Chunk Milk Chocolate Macadamia Crispy Cookies
  2. 1 cup Smucker's® Sundae Syrup™ Caramel Flavored Syrup
  3. 3/4 cup Smucker's® Sundae Syrup™ Chocolate Flavored Syrup
  4. 2 (8 oz.) containers frozen whipped topping, thawed
  1. RESERVE two cookies for garnish. Crumble remaining cookies in medium bowl. Stir in caramel syrup until evenly moistened.
  2. WHISK chocolate syrup and one container whipped topping in medium bowl until blended to make mousse. Stir remaining container whipped topping until fluffy.
  3. LAYER ingredients in a trifle bowl or 2 1/2-quart glass bowl in the following order: half of chocolate mousse, then half of plain whipped topping. Cover with cookie mixture, then remaining chocolate mousse. Dollop with remaining plain whipped topping. Crumble reserved cookie; sprinkle over top. Refrigerate 1 hour before serving. Drizzle with additional caramel and chocolate syrup just before serving.