Turtle Cheesecake Trifle


  • 2 Sara Lee Pound Cakes (freezer section)
  • 3 8 oz packages reduced-fat cream cheese, softened
  • 1½ tsp vanilla extract
  • ¾ cup sugar
  • 12 oz Cool Whip
  • 2 cups chopped pecans
  • 10 oz caramel ice cream topping
  • 10 oz hot fudge ice cream topping


Beat cream cheese until light and fluffy.
Add in vanilla and sugar and continue beating until well combined.
Gently fold in Cool Whip.
Cut pound cakes into cubes.
Layer the trifle as follows:
Single layer of pound cake cubes, drizzle caramel and hot fudge on top of pound cake, sprinkle pecans, cheesecake, drizzle caramel and hot fudge, sprinkle pecans.
Repeat 3 times.
Chill until ready to serve.