Best 4 Paula Deens Turtle Trifle Recipes

PAULA DEEN'S TURTLE TRIFLE

Steps:

• Bake brownies according to package. Let cool and crumble brownies, set aside.
• In a large saucepan, combine sugar, corn syrup, melted butter and eggs. Stir in salt, vanilla and chopped pecans. Bring to a boil over medium heat; reduce heat and simmer for 10 minutes, stirring frequently. Cool completely.
• In a trifle dish layer brownies, pecan mixture, whipped topping, caramel and toasted whole pecans as desired. Chill for two hours before serving.
• Can also make mini trifles by using small clear dessert dishes to make individual servings.

TURTLE TRIFLE

Steps:

• 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 pie cubes in bottom of a 4-quart trifle dish or tall, clear 4-quart glass bowl.
• Spread half of whipped cream mixture over pie cubes.
• Drizzle with half each of chocolate fudge topping and caramel topping. (You might need to zap the fudge and caramel topping in the microwave for 15-25 seconds to get them to drizzling consistency).
• Sprinkle with half of chopped pecans.
• Repeat layers.
• Cover and chill at least 1 hour and up to 8 hours.
• **Cook time does not include toasting the pecans, defrosting the pie, or refrigeration time.

PAULA DEEN'S CHERRY CHEESE TRIFLE

Steps:

• In a medium bowl, combine cream cheese and sweetened condensed milk.
• Beat with an electric mixer until smooth.
• Stir in 1/2 of whipped topping and almond extract; set aside.
• Tear angel food cake into 1 inch pieces.
• Place 1/3 of cake pieces in bottom of a trifle bowl.
• Spoon 1/3 of cream cheese filling over cake, and top with 1/3 of pie filling.
• Repeat layers twice more.
• Spread remaining whipped topping over top of trifle, sealing to edges.
• Garnish with additional pie filling and sliced almonds if desired.

PAULA'S PUMPKIN GINGERBREAD TRIFLE

Steps:

• Preheat your oven then mix and bake the gingerbread according to the package directions; turn out onto a rack and let cool completely.
• While gingerbread is baking, cook the vanilla pudding according to the package directions; set aside and let cool.
• When pudding has cooled, stir in the pie filling, brown sugar, cinnamon, and cardamom.
• Crumble the cooled gingerbread into pieces (about 1/4 inch, but not too finely).
• (If you have a trifle bowl, wonderful- otherwise you can use another large decorative bowl or a punchbowl to assemble the trifle in).
• Put half of the crumbled gingerbread in the bottom of the bowl, sprinkle with half of the sherry or Southern Comfort (if using), then pour half of the pudding mixture over it, and then half of the whipped topping.
• Repeat the layers with the remaining prepared ingredients as above, then sprinkle the crushed gingersnaps over the top (2 or 3 tablespoons chopped pecans would make a good addition to the topping, as well).
• Cover with plastic wrap and chill overnight in the refrigerator.
• Notes: you can use spice cake instead of gingerbread for a gentler flavor.