Turtle Cheesecake Trifle

Turtle Cheesecake Trifle

2 Sara Lee Pound Cakes (found in the freezer section of the grocery)

3 8-oz pkg cream cheese, softened

1-1/2 tsp vanilla extract

¾ cup sugar

12 oz Cool Whip

2 c chopped pecans (I used walnuts)

10 oz caramel ice cream topping

10 oz hot fudge ice cream topping (I used Hershey’s syrup)

1.       Cut the pound cakes into bite-sized cubes

2.       Use a mixer to cream together the cream cheese, vanilla, and sugar. Fold in the Cool Whip.

3.       Layer the trifle as follows:

a.       Single layer of pound cake cubes

b.       Drizzle with ice cream toppings

c.       Sprinkle on nuts

d.       1/3 of the cheesecake mix

e.       Repeat, finishing last cheesecake layer with another drizzle of ice cream toppings and nuts.

4.       Chill until ready to serve.