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Turtle Trifle

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“From Southern Living Magazine, December 2006. This recipe is unique because it uses a frozen pecan pie, thawed. You could always make your own pecan pie. My favorite pecan pie on Zaar is Caramel Pecan Pie.”

Ingredients Nutrition

  • 8 ounces mascarpone cheese, softened (you can substitute an 8 ounce package of cream cheese here if you want)
  • 1 12 cups whipping cream
  • 1 12 teaspoons vanilla extract
  • 2 lbs frozen pecan pie, thawed and cut into 1-inch cubes
  • 13 cup chocolate fudge topping
  • 13 cup caramel topping
  • 12 cup chopped pecans, toasted (optional)


  1. Beat mascarpone cheese, whipping cream, and vanilla extract in a large bowl at medium speed with a heavy-duty electric stand mixer, using the whisk attachment, 2 to 3 minutes or until smooth and firm.
  2. Place half of pie cubes in bottom of a 4-quart trifle dish or tall, clear 4-quart glass bowl.
  3. Spread half of whipped cream mixture over pie cubes.
  4. Drizzle with half each of chocolate fudge topping and caramel topping. (You might need to zap the fudge and caramel topping in the microwave for 15-25 seconds to get them to drizzling consistency).
  5. Sprinkle with half of chopped pecans.
  6. Repeat layers.
  7. Cover and chill at least 1 hour and up to 8 hours.
  8. **Cook time does not include toasting the pecans, defrosting the pie, or refrigeration time.

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