0:01
For years, there was this little dessert that I made
0:02
because it was so easy to make if you were in a pinch,
0:08
had company, and had nothing planned for dessert.
0:11
Well, we're gonna take this super, super simple
0:14
and delicious little, for lack of a better word,
0:18
we'll call it a trifle.
0:20
We're gonna make it for Saint Patty's week
0:25
because like the way they turn the rivers green,
0:30
we're gonna turn our whipping cream green.
0:34
And I have started with two cups of heavy whipping cream
0:38
and 1/2 cup of sugar,
0:40
and we're gonna beat this until it forms really nice peaks.
0:47
So I know it's hard to hear over this mixer,
0:51
so I'll see you when it's ready.
0:58
That is perfect, y'all.
1:01
You can see it'll hold its shape,
1:06
so that's just what we want.
1:10
And I had two cups of heavy cream, 1/2 cup of sugar,
1:15
and about 1/2 teaspoon of vanilla flavoring.
1:18
So this whipped cream is delicious.
1:23
So you talk about easy?
1:28
Now if you really, really want to make it good,
1:33
start with a homemade chocolate chip.
1:36
It would be wonderful.
1:39
The convenience and the swiftness
1:42
of this recipe is just perfect
1:45
with these chocolate chip cookies and they chunks. (laughs)
1:51
They like me, they chunks. (laughs)
1:54
All right, before we do that, though,
1:56
we gonna come back down here to our whipping cream
1:58
because we're using this to celebrate St. Patrick's Day.
2:02
So I'm using a gel food coloring
2:10
and I don't want to overdo it,
2:14
so I'm gonna start with a little,
2:15
you know you can always add to,
2:19
but you can't take that sucker out once you put it in there.
2:29
All right, so this gel may take a little bit more
2:31
than like the old timey, you know, little squirt bottles.
2:38
This reminds me of that pistachio fluff,
2:45
you know, that we make, Eddie?
2:46
- [Eddie] Yeah. - Oh, it's so good.
2:50
- I'ma give it one more little squirt so people won't...
2:55
They'll know it's supposed to be green, not sick-looking.
3:02
This gel is pretty 'cause see,
3:03
you can do it like that and not mix it up good
3:06
and just let it swirl.
3:09
But I'm gonna go ahead and mix it all up in there.
3:16
Okay, so we gonna come on over.
3:20
You know, the grand part about this recipe
3:23
is you can make it as big or as little as you want to.
3:29
We could actually make it in a bowl this size,
3:32
or we could make it in a 13 by nine by two,
3:34
or we could make it in a large trifle bowl.
3:38
So I'm gonna start by putting a little spoonful
3:43
of our beautiful sweetened whipped cream.
3:51
And we just, look, see that pretty streak in it right there?
3:54
Can you see that, Eddie? - Yeah.
3:55
Through the glass? - Mm-hmm.
3:57
I think that's so pretty.
3:59
All right, now we're gonna quickly
4:03
dump our cookies down in milk.
4:05
I mean, just that quick,
4:06
we're not gonna let them soak in it 'til they're soft.
4:16
How hard is this? (laughs)
4:22
This would be a fun one to make
4:24
with your children or your grandchildren.
4:28
They would have fun, fun making this.
4:32
Okay, so we're gonna come back in
4:34
with another layer of our yummy whipped cream.
4:42
So you see, if you want to make this
4:46
using six sack of chocolate chip cookies, you can.
4:50
Like I said, I love making it when I've got fresh cookies.
4:55
Fresh homemade cookies,
4:56
but I'm gonna have to get this up here
5:00
where I can get to it.
5:21
Okay, so we're gonna go over with another layer of cookies,
5:26
and you see I didn't put much milk in there
5:30
'cause you really don't need much,
5:33
unless you're making this for a big crowd.
5:40
'Cause see, we're not leaving it long enough
5:41
for those cookies to soak up much of that milk.
5:47
So can you believe how easy, fast,
5:49
and easy this recipe is, y'all?
5:52
And you don't have to use chocolate chips.
5:55
You can use whatever cookie you like.
5:58
I love macadamia nut cookies a lot.
6:02
Peanut butter cookies I love a lot.
6:05
Oatmeal cookies I love a lot.
6:08
So, you know, whatever your favorite cookie is.
6:12
So that was our last layer,
6:14
and I think we got three layers out of there.
6:20
So like I said, if you were making a big pile,
6:26
you would want to use more whipping cream.
6:31
Like I said, I started with two cups,
6:34
'cause once you whip it, and I added 1/2 cup of sugar to it,
6:49
I may just kinda let those cookies peek out
6:54
just a little bit, you know?
6:57
So you can know what's going on. (chuckles)
7:07
It could stand a little bit more green, couldn't it?
7:12
Should I squirt more green on it
7:16
or do you y'all think it's okay?
7:17
- [Eddie] It looks green. - I think it's green.
7:22
And I put 1/2 teaspoon of vanilla,
7:25
I think, in that whipping cream.
7:29
So this is the last step, y'all.
7:32
You can use walnuts, pecans, almonds,
7:37
whatever cookie you decide to use.
7:40
- [Woman] Our recipe says 1/2 cup,
7:42
but Paula never uses 1/2 cup.
7:44
- You know, when I'm doing nuts,
7:45
I don't measure my nuts, y'all.
7:47
- [Woman] I know, that's why I give you a big bag.
7:49
- Yes, 'cause I always like extra.
7:53
I have gotten where I made that carrot cake
7:57
along with Sally's help for Kari, my niece's 40th birthday,
8:02
and I use walnuts instead of pecans,
8:04
and think I'm in love with walnuts.
8:08
I think I like them about as much as I do a pecan. (laughs)
8:14
I never thought I'd say that.
8:16
So love and best dishes, y'all.
8:22
We got to let it sit for a little while
8:24
so what little milk those cookies got on them,
8:28
we got to let it kinda soften it up a little bit.
