Ingredients
Scale
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 (12 ounce) prepared graham cracker pie crust
- 1 cup pecan pie filling (store-bought or homemade)
- 1/4 cup chopped pecans, for garnish
- 2 tablespoons melted butter
- 1/4 cup crushed graham crackers
Instructions
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sweetened condensed milk and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy whipping cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
- Crumble the prepared graham cracker pie crust into bite-sized pieces. In a separate bowl, mix the crushed graham crackers with the melted butter until moistened.
- To assemble the trifle, layer half of the graham cracker crumbs in the bottom of a trifle dish or individual serving glasses. Top with half of the cheesecake filling, then half of the pecan pie filling.
- Repeat the layers with the remaining graham cracker crumbs, cheesecake filling, and pecan pie filling. Garnish with chopped pecans.
- Cover the trifle and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled and enjoy!
Notes
For an even richer flavor, use a high-quality pecan pie filling. You can also add a drizzle of caramel sauce before serving. Store leftover trifle in the refrigerator for up to 3 days. For a boozy twist, consider adding a tablespoon of apple cider to the pecan pie filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 50g
- Sodium: 250mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 100mg