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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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TURTLE TRIFLE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Abrams Estate in Mesquite, Texas in 1998. Ingredients:
8 ounces mascarpone cheese softened |
1-1/2 cups heavy whipping cream |
1-1/2 teaspoons vanilla extract |
2 pound frozen pecan pie thawed and cut into 1” cubes |
1/3 cup chocolate fudge topping |
1/3 cup caramel topping |
1/2 cup chopped pecans toasted |
Directions:
1. Beat mascarpone, cream and vanilla in large bowl at medium speed with heavy duty mixer.
2. Beat 3 minutes or until smooth and firm.
3. Place half of pie cubes in bottom of a trifle dish or tall glass bowl.
4. Spread half of whipped cream mixture over pie cubes.
5. Drizzle with half each of chocolate fudge topping and caramel topping.
6. Sprinkle with half of chopped pecans then repeat layers.
7. Cover and chill at least 1 hour or up to 8 hours.
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