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Ingredients:
- 2 cups crushed vanilla wafers or graham crackers
- 1/4 cup melted butter
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tub (8 ounces) whipped topping, thawed
- 1 cup chopped pecans
- 1/2 cup brown sugar
- 1/2 cup corn syrup
- 1/4 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- Optional for garnish: Extra pecans, whipped cream
Directions:
1. In a medium bowl, mix crushed vanilla wafers or graham crackers with melted butter until combined. Press the mixture into the bottom of a trifle bowl or individual serving glasses to form the crust layer.
2. In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth. Gently fold in the whipped topping until well combined to create the cheesecake layer.
3. For the pecan pie layer, combine chopped pecans, brown sugar, corn syrup, heavy cream, and butter in a saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and becomes syrupy, about 5-7 minutes. Remove from heat and stir in vanilla extract.
4. To assemble the trifle, layer the crust mixture, followed by the cheesecake mixture, and then the warm pecan pie filling. Repeat layers if desired.
5. Chill the trifle in the refrigerator for at least 2 hours before serving. Garnish with extra pecans and whipped cream as desired.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes + chilling time
Kcal: 450 kcal | Servings: 6 servings
Tips:
Use chilled cream cheese for easier blending and a smoother cheesecake layer.
Allow the pecan pie filling to cool slightly before layering to prevent melting the whipped topping.
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