Easy Blackberry Lemon Cookie Trifle (Gluten Free & Dairy Free)

A layered blackberry lemon trifle in a glass dish features whipped cream, dark berry sauce, and crumbled cookies, garnished with a lemon slice. Another similar dessert is blurred in the background.

Easy Blackberry Lemon Cookie Trifle (Gluten Free & Dairy Free)

This gluten free and dairy free blackberry lemon cookie trifle is a fun way to turn a few ingredients into a beautiful and delicious treat. There's no oven needed, and our recipe is completely gluten free and dairy free, but full of flavor!

Gluten free, vegan, peanut free

Course Dessert

Cuisine American

Keyword blackberry lemon trifle

Prep Time 10

Chill time (optional) 2

Total Time 2 10

Servings servings

Calories 484kcal

Author Sarah Jane Parker

Equipment

4 parfait dishes

Ingredients

21 ounce can blackberry pie filling, OR homemade blackberry pie filling (I used Duncan Hines more fruit pie filling)
12 Goodie Girl lemon sandwich cookies
8 ounce container So Delicious Cocowhip (this is dairy free whipped cream)

Instructions

Crush the lemon cookies into course crumbs.
Layer the blackberry pie filling, dairy free whipped cream, and cookie crumbs into 4 parfait dishes, dividing the ingredients evenly between the 4 dishes (I usually have a little whipped cream leftover).
I try to start the layers with the blackberry filling, and then layer the whipped cream, cookie crumbs, and repeat for the most distinct layers.
Serve immediately or cover and chill for a few hours. If you chill these, the cookie pieces will soften up a bit and thicken the whipped cream.
Store any leftovers covered in the fridge for up to 3 days.

Nutrition