Description
This Pecan Pie Cheesecake Trifle is a decadent layered dessert combining creamy cheesecake, rich pecan pie filling, and fluffy whipped cream, perfect for the holidays or any special occasion.
Ingredients
- 2 (8 oz) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 oz) tub whipped topping, thawed
- 1 prepared pound cake, cubed
- 1 (21 oz) can pecan pie filling
- 1/4 cup caramel sauce (optional, for drizzling)
- Chopped pecans (optional, for garnish)
Instructions
- In a large bowl, beat softened cream cheese until smooth.
- Add powdered sugar and vanilla extract; beat until fully combined.
- Fold in the whipped topping until smooth and creamy.
- In a trifle dish or large glass bowl, layer half of the pound cake cubes on the bottom.
- Spoon half of the cheesecake mixture over the cake layer and spread evenly.
- Spoon half of the pecan pie filling over the cheesecake layer.
- Repeat the layers with the remaining pound cake, cheesecake mixture, and pecan pie filling.
- Drizzle caramel sauce on top, if using.
- Garnish with chopped pecans before serving.
- Refrigerate at least 2 hours before serving for best results.
Notes
- You can use homemade pecan pie filling instead of canned for a richer flavor.
- Use angel food cake or sponge cake as a substitute for pound cake if preferred.
- This dessert can be made a day in advance and stored in the fridge.
- For individual servings, assemble in small cups or jars.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 34g
- Sodium: 240mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
