Pecan Pie Trifle

180 mins
Serves 1
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Directions

  1. 1Thaw a frozen Marie Callender's pecan pie about halfway.
  2. 2Dump the pie onto a cutting board.
  3. 3Cut the pecan pie into chunks.
  4. 4Set the chunked pecan pie aside on a plate.
  5. 5In a mixing bowl, combine two 8 oz blocks of softened cream cheese.
  6. 6Add about a teaspoon of maple extract (or vanilla extract) to the cream cheese.
  7. 7Add one cup of powdered sugar to the cream cheese mixture.
  8. 8Mix the cream cheese mixture until it is nice and smooth.
  9. 9Fold in one 8 oz tub of whipped topping (red label or homemade whipped cream).
  10. 10Begin assembling the trifle by placing a layer of pecan pie pieces in the bottom of a deep casserole dish (or trifle bowl).
  11. 11Pour some warmed caramel sauce over the first layer of pecan pie.
  12. 12Spread a layer of the cream cheese mixture over the caramel and pecan pie layer.
  13. 13Repeat the layers of pecan pie, caramel sauce, and cream cheese mixture until the dish is full.
  14. 14Finish the top layer with a few more pecan pie pieces.
  15. 15Drizzle caramel sauce right on top of the finished trifle.
  16. 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.