Pecan Pie Trifle Recipes

EASY PUMPKIN CREAM TRIFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
• Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.
• Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1-inch cubes.
• Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.
• Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bit. Repeat layering until all ingredients are uses. Refrigerate 1 hour before serving.

27 BEST TRIFLE RECIPES

Steps:

• In a 13 x 9 cake pan, bake the cake as per the box instructions and then set it aside to cool for a bit. Using a knife, cut the baked cake into small cubes, about one inch in size.
• Take half of the cut cubes and place then in a trifle bowl, then use half of the strawberries and glaze to cover the cubes. Use the whipped cream topping spread over it.
• In a microwave-safe bowl, melt the frosting for a half a minute to make it easy to pour. Be sure to stir it often. Let it cool down and then use half of the frosting mixture to cover the whipped cream topping.
• Continue to repeat the layers and use the remaining frosting to sprinkle over the top along with chocolate shavings for presentation.

PECAN PRALINE CARAMEL TRIFLE

Steps:

• Preheat the oven to 350°F. Spread the chopped pecans in a single layer. Toast for 6-8 minutes then set aside to cool completely.
• Bake, cool and cube the Pecan Praline Buttermilk Pound Cake
• In a large mixing bowl using a hand or stand mixer whip together the instant pudding mix and half and half. Beat until thickened but still pourable.
• Add the cream cheese. Beat until completely incorporated about 2-3 minutes.
• By hand fold in 1 (8-oz) whipped topping.
• To assemble: start with 1/3 cake, topped with 1/2 pudding. Repeat ending with cubed cake.
• In a microwave safe bowl warm the dulce de leche until pourable for about 20-30 seconds.
• Drizzle 1/2 over the final layer of cubed cake. Frost with the remaining whipped topping.
• Drizzle the whipped topping with the remaining dulce de leche, sprinkle with bits-o-brickle and chopped pecans. (Make sure the dulce de leche is cooled slightly)
• Chill for 4 hours. Store leftovers chilled.

PECAN PIE TRIFLE

Steps:

• 1. Beat cream cheese, whipping cream, and vanilla extract in a large bowl at medium speed with an electric mixer 2 to 3 minutes or until smooth and firm. 2. Place half of pie cubes in bottom of a 4-qt. trifle dish or tall, clear 4-qt. glass bowl. Spread half of whipped cream mixture over pie cubes. Drizzle with half of chocolate fudge topping and caramel topping. Sprinkle with half of chopped pecans. Repeat layers ending with whipped cream mixture, chocolate fudge, caramel topping, and chopped pecans (for decoration). 3. Cover and chill at least 1 hour or up to 8 hours.