Friday, September 26, 2008

Turtle Trifle

Trish’s friend sent this recipe, a friend of hers made it, she says it’s the most requested recipe she’s ever made.

Oh my, talk about decadent, but I bet it is AMAZING!!!!!  Would this be great for Thanksgiving, or what???

~ jan

http://www.familyoven.com/user/recipe_thumbnails/00103/05954/103-225954.jpgTurtle Trifle
8 oz. cream cheese
8 oz. bowl Cool Whip
3/4 C powdered sugar
1 1/2 tsp vanilla
1 frozen (Wick’s Pecan Pie) or homeade pecan pie cut into 1/2" cubes
1/3 C chocolate fudge ice cream topping
1/3 C caramel icre cream topping
1/2 C chopped pecans, toasted (optional)


Beat cream cheese until smooth.  Add powdered sugar and beat until combined.  Fold in Cool Whip and vanilla.  Place 1/2 of pie cubes in bottom of bowl or pan.  Drizzle with 1/2 of the ice cream toppings and sprinkle with 1/2 of the pecans, if desired.  Cover with half of the Cool Whip mixture.  Repeat layers using all ingredients.  Chill & cover.


For this dinner, she had made this in a 9x13 pan, but I'm sure you could make it in any kind of bowl or container since it doesn't have to be heated or baked.  It  looks great in the pedestal bowl pictured above.

I Googled this recipe, and apparently the above is an adaptation of the original, as the original calls for marscapone cheese and real whipping cream.  The above recipe is easier, but if you want the authentic recipe, as Southern Living published it, here it is…

Ingredients

  • 8 oz mascarpone cheese, softened (you can substitute an 8 oz package of cream cheese here if you want) .
  • 2 lbs frozen pecan pie, thawed & cut into 1-inch cubes .
  • 1/3 c chocolate fudge topping .
  • 1 1/2 c whipping cream .
  • 1/2 c sliced pecans, toasted (optional) .
  • 1 1/2 tsps vanilla extract .
  • 1/3 c caramel topping
Directions
  • Step #1 Beat mascarpone cheese, & vanilla extract In a large-ish bowl at medium speed with a heavy-duty electric stand mixer, using the whisk attachment, whipping cream, 2 to 3 mins or until smooth & firm.
  • Step #2 Place half of pie cubes in bottom of a 4-quart trifle dish or tall, clear 4-quart glass bowl.
  • Step #3 Spread half of whipped cream mixture over pie cubes.
  • Step #4 Drizzle with half each of chocolate fudge topping & caramel topping.
  • Step #5 (You might need to zap the fudge & caramel topping in the microwave for 15-25 seconds to get them to drizzling consistency).
  • Step #6 Sprinkle top with half of sliced pecans.
  • Step #7 Repeat layers.
  • Step #8 Cover up & chill at least 1 hr & up to 8 hrs.
  • Step #9 **Cook time does not include toasting the pecans, defrosting the pie, or refrigeration time.

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