Sunday, December 7, 2008

Turtle Trifle

Print
Here's a recipe I made to use up some leftover homemade mini pecan pies I had in my freezer. It comes from Southern Living Magazine, December 2006.

Turtle Trifle
from Southern Living Magazine, December 2006

8 ounces cream cheese softened
1 1/2 cups whipping cream
1 1/2 teaspoons vanilla extract
2 lbs frozen pecan pie, thawed and cut into 1-inch cubes
1/3 cup chocolate fudge topping
1/3 cup caramel topping
1/2 cup chopped pecans, toasted (optional)

Beat cream cheese, whipping cream, and vanilla extract in a large bowl at medium speed with a heavy-duty electric stand mixer, using the whisk attachment, 2 to 3 minutes or until smooth and firm.

Place half of pie cubes in bottom of a 4-quart trifle dish or tall, clear 4-quart glass bowl.

Spread half of whipped cream mixture over pie cubes.

Drizzle with half each of chocolate fudge topping and caramel topping. (You might need to heat the fudge and caramel topping in the microwave for 15-25 seconds to get them to drizzling consistency).


Sprinkle with half of chopped pecans.


Repeat layers.

Cover and chill at least 1 hour and up to 8 hours.

1 comments:

Subscribe to Feeds
Follow Me on Twitter
Add in Facebook