6 Servings
20 Minutes
Allergens
Using a mixer, whip the topping with the pudding mix on high speed until fluffy. Transfer to a piping bag or large zip top bag, star tip optional.
Pour the pomegranate juice into a bowl. Dunk a honey cookie into the pomegranate juice and then place into your glass. The longer the cookies dunk, the more tart pomegranate flavor they’ll absorb. Pipe some cream onto the cookie and repeat with a second layer.
Top with fresh pomegranate seeds and refrigerate until serving.
Notes:
If using a large trifle bowl, create a single layer of soaked honey cookies followed by a layer of cream and so on until it’s as filled as you’d like.
Sponsored by Heaven & Earth
Easy pretty and delicious! I made them in mason jars and did more than one repetition and I did add pomegranate seeds in between and froze that way. They came out amazing! Crazy good flavor.
freeze? Would this freeze well?
Esty says she hasn’t tried it but she thinks it would freeze beautifully- only don’t freeze the pomegranate seeds, add them right before serving.
How many days can it be kept in the fridge ?
how many ozs of honey cookies should we use for this recipe you do not say
I love how it looks and tastes! And it’s so simple!