Dunkaroos Inspired No-Bake Trifle

Welcome back to Triflin’ (Pt. 2!)

If you grew up in the '90s, there’s a good chance you recognize this iconic snack. Back then, if you showed up to the lunch table with Dunkaroos, you instantly became the most popular kid in the room.

This easy, no-bake trifle takes all those nostalgic flavors we loved and turns them into a dessert that’s perfect for summer entertaining. Save this one for your next BBQ, pool party, or whenever you're craving a little taste of the '90s.

RECIPE ⬇️
Dunkaroo Trifle (I used a 104oz trifle bowl but you can do this in individual jars, a glass baking dish or whatever you prefer!!) 

“Dunkaroo” Filling:
6 oz cream cheese (Philadelphia preferred)
2 cups powdered sugar
3 teaspoons vanilla extract
3/4 teaspoon pure almond extract 
Pinch of fine table salt 
About 12 oz cool whip for the filling (more for the topping)
3/4 cup sprinkles (plus more for the top garnish) I like to use a blend of sprinkles - traditional ice cream sprinkles and confetti sprinkles (the flatter round or sometimes star/heart shaped sprinkles..AKA “Quins”)
note: I do not suggest you use non-pareils for this recipe as they bleed color too much and are too hard)

Cookie Layers:
About 55-60 Lorna Doone Shortbread cookies (it’s about 1.5 boxes that contain 40 cookies each) 
Topping:
6-8 oz cool whip
About 1/3 cup more sprinkles (I did an assortment of sprinkle types again) 

Steps: 
1. using a stand mixer fitted with a whisk attachment or using an electric hand mixer, beat together the cream cheese, powdered sugar, salt, vanilla and almond extracts until it’s creamy and there are no lumps (about 3-4 minutes)  
2. Add the 12 oz of cool whip and beat just until everything is combined (you may have to scrape the bowl a couple of times) 
3. Finally pour in the 3/4 cup of sprinkles and mix just until blended. 
Assemble the trifle:
1. Place one single layer of the cookies on the bottom of the trifle bowl. For me it was about 8 cookies. Then scoop about 1.25 cups of the Dunkaroo Filling on top and spread it out into an even layer using an offset spatula. (Best to leave even 1/2 inch border with no cream so you can really see the layers from the outside of the bowl.)
2. Repeat with the cookies and then the filling again 3 more times. I did 4 total layers of cookies and 4 of the filling. Note: this is a very forgiving dessert, you don’t need to fuss to much about how many layers and how much exactly is in each layer. Jsut make sure the cookies are covered in the cream so they can properly soften. 
3. Finally spread the top of the trifle with about 6-8 oz of cool whip then sprinkle the entire top with the remaining topping sprinkles. Cover the trifle and let it set in the fridge for at least 6 hours or overnight. This will allow the cookies to absorb moisture and make it a delicious scoopable texture! 

#dunkaroos #trifle #easydessert #nobakedessert #summerdesserts