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Homemade Turtle Cheesecake Trifle photo

Turtle Cheesecake Trifle

This Turtle Cheesecake Trifle is a decadent, no-bake dessert that layers creamy cheesecake, sweet caramel, and crunchy pecans. Perfect for impressing guests!
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Prep Time 15 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Trifle:
  • 32 oz Sara Lee Pound Cake 2 cakes from the freezer section
  • 8 oz reduced-fat cream cheese softened
  • 1.5 tsp vanilla extract
  • 3/4 cup sugar
  • 12 oz Cool Whip
  • 2 cups pecans chopped
  • 10 oz caramel ice cream topping
  • 10 oz hot fudge ice cream topping

Equipment

  • Large mixing bowl
  • Electric mixer
  • Trifle dish or large glass bowl
  • Spatula
  • Knife

Method
 

Instructions:
  1. In a large mixing bowl, combine the softened cream cheese and sugar. Use an electric mixer to beat until smooth and creamy. Add the vanilla extract and blend until fully incorporated. Gently fold in the Cool Whip until light and fluffy.
  2. Take the frozen Sara Lee Pound Cake out of the freezer and let it thaw slightly. Slice the pound cakes into bite-sized cubes, yielding approximately 4 cups.
  3. In your trifle dish, place a layer of pound cake cubes at the bottom. Follow with a layer of cheesecake filling, drizzle caramel and hot fudge toppings, then sprinkle with chopped pecans.
  4. Repeat the layering process until you run out of ingredients, ensuring the final layer is the cheesecake filling topped with caramel, hot fudge, and pecans.
  5. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Serve chilled.

Notes

  • For a gluten-free version, use gluten-free pound cake.
  • Swap Cool Whip for homemade whipped cream for a fresher taste.
  • Add chocolate cookies or crushed Oreos for extra crunch.