"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Turtle Trifle Recipe

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This recipe for Turtle Trifle, by , is from The Kaylor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Maddox
Added: Thursday, January 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. mascarpone cheese, softened*
1 1/2 c. whipping cream
1 1/2 tsp vanilla extract
1 (2 lb.) frozen pecan pie, thawed and cut into 1-inch cubes
1/3 c. chocolate fudge topping
1/3 c. caramel topping
1/2 c. chopped pecans, toasted

Directions:
Directions:
Beat mascarpone cheese, whipping cream, and vanilla extract in a large bowl at medium speed with an electric mixer 2-3 minutes or until smooth and firm.

Place half of pie cubes in bottom of a 4-qt. trifle dish or tall, clean 4-qt. glass 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.

*1 8 oz. pkg cream cheese may be substituted.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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