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Nutrition Facts
Serving Size 139 g
(Approx. 12 Servings)
Amount Per Serving
Calories 540 Calories From Fat 280
% Daily Value*
Total Fat 31 g 48%
Saturated Fat 16 g 80%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 510 mg 21%
Total Carbohydrate 64 g 21%
Dietary Fiber 1 g 4%
Sugars 40 g
Protein 2 g
Vitamin A 10% Iron 0%
Vitamin C 8% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cookie Butter Trifle

Prep Time
25 minutes
Cook Time
45 minutes
Total Time
1 h 10 m
12  People


Recipe makes 12 Servings

1 yellow cake mix
1 cup(s) H-E-B Cookie Butter
2 cup(s) heavy whipping cream
1/2 Tsp kosher salt
1/4 Tsp vanilla extract
2 Tbsp powdered sugar
1 cup(s) Heath Bits O' Brickle Toffee Bits
2 cup(s) raspberries
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Bake cake mix according to package instructions and set aside to cool.
In a mixer bowl combine cookie butter, heavy cream, salt, vanilla extract and powdered sugar; beat until thick and whipped.
In a tall glass bowl or trifle dish, build trifle by layering dish with cake, whipped cream mixture, toffee bits and fruit. Repeat process to the top of the bowl ending with toffee bits and fruit.
Set in fridge until ready to serve.


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