8 oz pkg of mascarpone cheese or cream cheese, softened
1 1/2 cups whipping cream
1 1/2 tsp. vanills extract
1 (2 lb) frozen pecan pie, thawed and cut into 1 inch cubes
1/3 cup chocolate fudge topping
1/3 cup caramel topping
1/2 cup chopped pecans, toasted
-Beat mascarpone cheese, whipping cream, and vanilla extract in a large bowl at medium speed with an electric stand mixer, using the whisk attachment, 2 to 3 minutes until smooth and firm.
-Place half of pie cubes in bottom of a trifle dish or clear bowl. Spread half of whipped cream mixture over pie cubes. Drizzle with half each of chocolate fudge topping and caramel topping. Sprinkle with half of chopped pecans. Repeat layers.
-Cover and chill at least 1 hour or up to 8 hours.
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