Friday, December 25, 2009
8 ounces mascarpone cheese, softened
1 1/2 cups whipping cream
1 1/2 teaspoons vanilla extract
1/3 cup chocolate fudge topping
1/3 cup caramel topping
1/2 cup chopped pecans, toasted
1 recipe of Pecan Pie bars (also included on this blog) OR 1 (2 lb.) Frozen pecan pie thawed and cut into
Beat Mascarpone cheese, whipping cream, and vanilla extract in a large bowl at medium speed with a heavy-duty electric stand mixer, using the whisk attachment, 2 to 3 minutes or until smooth and firm.
Place half of pecan pie bars in bottom of a 4-quart trifle dish or tall, clear 4-quart glass bowl.
Spread half of whipped cream mixture over pecan pie bars.
Drizzle with half each of chocolate fudge topping and caramel topping. (You might need to zap the fuge and caramel topping in the microwave 15-25 seconds to get them to drizzling consistency).
Sprinkle with half of chopped pecans.
Cover and chill at least 1 hour and up to 8 hours.