Go Back
Homemade Turtle Cheesecake Trifle photo

Turtle Cheesecake Trifle

This Turtle Cheesecake Trifle is a showstopper! Layers of creamy cheesecake, crunchy pecans, and sweet caramel make it irresistible.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 32 oz Sara Lee Pound Cake Two 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 drizzled
  • 10 oz hot fudge ice cream topping

Equipment

  • Trifle bowl or large glass dish
  • Mixing bowls
  • Hand mixer
  • Spatula
  • Measuring cups and spoons

Method
 

Instructions
  1. Step 1: Prepare the Pound Cake - Start by removing the Sara Lee pound cakes from their packaging. Slice them into even cubes, about 1-inch in size. Set aside.
  2. Step 2: Make the Cheesecake Filling - In a large mixing bowl, combine the softened reduced-fat cream cheese, sugar, and vanilla extract. Beat until smooth and creamy. Gradually fold in the Cool Whip until fully incorporated.
  3. Step 3: Chop the Pecans - If your pecans aren’t pre-chopped, chop them into smaller pieces to help distribute the flavor.
  4. Step 4: Assemble the Trifle - In your trifle bowl, layer pound cake cubes, cheesecake filling, caramel, hot fudge, and pecans. Repeat until the bowl is filled, finishing with cheesecake filling and toppings.
  5. Step 5: Chill and Serve - Cover with plastic wrap and chill in the refrigerator for at least 4 hours. Serve and enjoy!

Notes

  • For a low-fat option, use low-fat cream cheese and a sugar substitute.
  • Substitute pound cake with a gluten-free option for gluten-free needs.
  • Store leftovers in the refrigerator for up to 3 days.