Directions
- 1Thaw a frozen Marie Callender's pecan pie about halfway.
- 2Dump the pie onto a cutting board.
- 3Cut the pecan pie into chunks.
- 4Set the chunked pecan pie aside on a plate.
- 5In a mixing bowl, combine two 8 oz blocks of softened cream cheese.
- 6Add about a teaspoon of maple extract (or vanilla extract) to the cream cheese.
- 7Add one cup of powdered sugar to the cream cheese mixture.
- 8Mix the cream cheese mixture until it is nice and smooth.
- 9Fold in one 8 oz tub of whipped topping (red label or homemade whipped cream).
- 10Begin assembling the trifle by placing a layer of pecan pie pieces in the bottom of a deep casserole dish (or trifle bowl).
- 11Pour some warmed caramel sauce over the first layer of pecan pie.
- 12Spread a layer of the cream cheese mixture over the caramel and pecan pie layer.
- 13Repeat the layers of pecan pie, caramel sauce, and cream cheese mixture until the dish is full.
- 14Finish the top layer with a few more pecan pie pieces.
- 15Drizzle caramel sauce right on top of the finished trifle.
- 16Cover the trifle with a lid and let it chill for about two to three hours.
Ingredients
- 1 Marie Callender's pecan pie, thawed halfway
- 2 8 oz blocks softened cream cheese
- 1 teaspoon maple extract
- 1 cup powdered sugar
- 1 8 oz tub whipped topping (red label or homemade whipped cream)
- a little bit jarred caramel sauce, warmed
Equipment
cutting boardrada knifeplatemixing bowlCorningware deep casserole dish (or clear glass trifle bowl)
Tips
- For whipped topping, get the red label for real cream or use homemade whipped cream.
- Chill the trifle for about two to three hours before serving.
- Expect sticky fingers when preparing.
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