I made this beautiful dessert for Christmas Eve! We celebrated with some new friends we met here in Illinois and it was so much fun. We had a White Elephant and I have to say, we brought some pretty hilarious gifts.!. I brought the Bacon Bowl and Ninja Wallet, and everyone loved them. I was pretty surprised because some of our friends had even heard of them.
This dessert was a hit! There were 4 couples, with all our children, and it was well received. Thankfully there wasn’t much leftover, otherwise I would have eaten it all! One thing I learned from making this is these bottles of hot fudge and caramel would have worked out the best! Trying to spread caramel and hot fudge with a spoon is not easy. Other than that, perfection!
Please disregard these pictures though, I seriously did not feel well at all so I was lucky I even had the chance to make this dessert, let alone take a picture. So they’re nothing special, but this is a really awesome recipe. You have to try out the Sara Lee Pound Cakes for your next trifle. Makes it so easy!
Turtle Cheesecake Trifle
Ingredients
- 1 Sara Lee Pound Cake {freezer section}
- 3 8-oz packages reduced-fat cream cheese, softened
- 1-1/2 tsp vanilla extract
- 3/4 cup sugar
- 12 oz Cool Whip
- 2 cups chopped pecans
- 10 oz caramel ice cream topping
- 10 oz hot fudge ice cream topping
Instructions
- Beat softened cream cheese until light and fluffy
- Add vanilla and sugar and continue beating until well combined
- Gently fold in Cool Whip
- Cut pound cake into 1″ cubes
Assemble Cake
- Single layer of pound cake cubes
- Caramel and hot fudge
- Pecans
- Cheesecake
- Caramel and hot fudge
- Pecans
- Repeat 3 times
- Chill until ready to serve
Recipe modified from Mom On Timeout
