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| INGREDIENTS |
- 8 ounces mascarpone or cream cheese, softened
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11/2 cups whipping cream
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11/2 teaspoons vanilla extract
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1 (2-pound) frozen pecan pie, thawed, cut into 1-inch cubes
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1/3 cup chocolate fudge topping
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1/3 cup caramel
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1/2 cup chopped pecans, toasted
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| INSTRUCTIONS |
Beat mascarpone cheese, whipping cream, and vanilla in a large bowl at medium speed with a whisk attachment on a heavy-duty electric stand mixer for two to three minutes or until smooth and firm.
Place half of pie cubes in bottom of a 4-quart trifle dish or tall, clear, 4-quart glass bowl. Spread half of the whipped cream mixture over pie cubes. Drizzle with half of the chocolate fudge topping and half of the caramel topping. Sprinkle with half the chopped pecans. Repeat layers. Cover and chill at least one hour or up to eight hours.
The cook’s mother says: Our daughter, Anna Lee, cooks with her grandmother, “Win Win,” all the time. Anna is 7 and will be in the second grade at Dresden Elementary this fall. |
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