Ingredients: For the crust layer: 2 cups crushed vanilla wafers or graham crackers 1/4 cup melted butter For the cheesecake layer: 8 ounces cream cheese, softened 1/2 cup powdered sugar 1 teaspoon vanilla extract 1 tub (8 ounces) whipped topping, thawed For the pecan pie layer: 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
Instructions: Mix the crushed cookies with melted butter. Press a small layer into the bottom of your trifle dish or individual serving cups. Beat the cream cheese, powdered sugar, and vanilla extract until smooth. Fold in the whipped topping until light and creamy. In a saucepan over medium heat, combine brown sugar, corn syrup, heavy cream, and butter. Stir until bubbly and thickened, about 5 to 7 minutes. Remove from heat and stir in chopped pecans and vanilla extract. Let cool slightly. Assemble the trifle by layering crust, cheesecake filling, and pecan pie mixture. Repeat layers as desired, ending with the pecan pie topping. Refrigerate for at least 2 hours before serving. Garnish with whipped cream or a sprinkle of pecans if desired.
Preparation Time Prep Time: 20 minutes Cook Time (pecan filling): 7 minutes Chill Time: 2 hours Total Time: About 2 hours 30 minutes
