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The finished trifle is on the table with plates and spoons in the background.

Cookies and Cream Trifle

We all like easy and delicious recipes at Christmas time don’t we? This trifle is definitely one of those. It is made using all store-bought ingredients and it tastes amazing. The layers of sponge, custard (vanilla and chocolate), berries in syrup, crushed Oreo biscuits, whipped cream and Baileys Irish Cream liqueur is so delicious. It's my new favourite, and you'll have this made in under 30 minutes!
Prep Time: 25 minutes
Refrigerate:: 4 hours
Total Time: 4 hours 25 minutes
Course: Dessert
Cuisine: English
Keyword: christmas trifle, easy trifle, oreo trifle, trifle, trifle with custard
Servings: 20
Author: Katrina | Katy's Food Finds


  • Large 4 litre trifle bowl


  • 425 g sponge or madeira cake (store bought) chopped into 2.5cm cubes
  • 830 g canned berries in syrup (2 x 415g cans) drained and reserve syrup - I use blackberries, boysenberries or mixed berries in syrup
  • 400 g Oreo cookies (original) - (3 x 133g packets) roughly crushed
  • 1.8 k Double Thick Custard - (2 x 900g tubs) I use 'Pauls' brand - vanilla, or 1 each of vanilla and chocolate
  • 300 ml Baileys Irish Cream Liqueur approximately (can substitute with berry juice and extra reserved syrup for an alcohol-free version)
  • 600 ml cream (2 x 300ml bottles) whipped
  • 125 g fresh raspberries (1 punnet)
  • 125 g fresh blackberries (1 punnet) or boysenberries
  • extra mini Oreo biscuits or flake bars to garnish


  • For the first layer, cover the bottom of the trifle bowl with half the cubes of sponge or madeira cake. Make sure they are fairly snug. In the photos you can see I have made 2 layers of sponge, however that is up to you as you may get them all in one layer.
  • For the second layer, spoon over the 2 cans of drained fruit and spread them out evenly. Drizzle over approximately 90-100ml of the reserved syrup so it starts to seep into the sponge layer and dampen it slightly. I like to make sure I have drizzled some around the edges as visually the colour looks nice too.
  • Before doing the third layer, set aside 1/2 cup of the crushed Oreo cookies for decorating the top.
    For the third layer, halve the remaining crushed Oreo cookies, and sprinkle this over the berry layer evenly. Drizzle well with half of the Baileys Irish Cream (approximately 150ml) or more of the berry syrup for alcohol-free version - you want the Baileys to start to soak the sponge but not get it soggy.
  • For the fourth layer, add one of the 900g tubs of double thick custard (you can use a little less custard if you prefer - say 700g but we love custard). Dollop the custard gently and spread out evenly.
  • For the fifth layer, add the remaining half of sponge cubes to form a single layer.
    Now sprinkle over the other half of the crushed Oreo cookies (you should still have 1/2 cup reserved from before for decorating). Drizzle again with the remaining 150ml Baileys Irish Cream (approximately) or berry syrup.
  • For the final layer, add the other 700g- 900g double thick custard and spread out evenly (I used the chocolate flavour for this layer but you can use vanilla again).
  • Cover the trifle with cling wrap and refrigerate for 4 hours to allow the flavours to develop.

Before Serving:

  • Remove from the refrigerator and add the whipped cream layer. Sprinkle over the reserved crushed Oreo cookies. Top with the fresh berries. I have also added some mini Oreo cookies as well (optional).
    You can also top with other things instead such as: crumbled flake bars, shaved chocolate. Instead of buying the mini Oreo packets, you could put aside 3 of the original size Oreo cookies from the packets you've bought and cut them in half to decorate with 6 halves sticking out of the cream.

To Store:

  • Any left over trifle can be kept covered with cling wrap in the refrigerator. Best eaten within 3 days.


This recipe feeds approximately 15-20 people. I have used a 4 litre-capacity trifle dish which measures 21.5cm in diameter (8.5in) x 14cm high (5.5in)

Tips and frequently asked questions:

Can I replace the Baileys Irish Cream in this so it is alcohol-free for children?
Yes, you can. While the Baileys is delicious in this, you can use extra syrup that was drained from the canned berries as well as extra berry juice instead.
Can this trifle be made in advance?
Yes, I recommend you make the trifle and refrigerate it for 4 hours, however it can be made the day or night before. The cream layer and decorating needs to be done on the day of serving though. The sponge will soak up more of the liquids overnight, but I don’t mind that at all.
How long will the trifle keep for?
Any leftovers should be kept covered in the fridge and will last for 2-3 days.
This trifle recipe will feed approximately 15-20 people. Can I halve this recipe?
Yes, you can. The quantities in this recipe fits a large 4 litre capacity trifle bowl and would feed approximately 15-20 people. If you were wanting to make a smaller trifle, you can halve all the quantities in this recipe successfully other than the Oreo Cookies. Instead of 3 packets, I would use still use 2 packets when halving all the other quantities.
Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!