INGREDIENTS

1. 8ouncesmascarpone cheese, softened(you can substitute an 8 ounce package of cream cheese here if you want)
2. 1 1/2cupswhipping cream
3. 1 1/2teaspoonsvanilla extract
4. 2lbs frozenpecan pie, thawed and cut into 1-inch cubes
5. 1/3cupchocolate fudge topping
6. 1/3cupcaramel topping
7. 1/2cup choppedpecans, toasted (optional)

DIRECTIONS

1. 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.
2. Place half of pie cubes in bottom of a 4-quart trifle dish ortall, clear 4-quart glass bowl.
3. Spread half of whipped cream mixture over pie cubes.
4. 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).
5. Sprinkle with half of chopped pecans.
6. Repeat layers.
7. Cover and chill at least 1 hour and up to 8 hours.
8. **Cook time does not include toasting the pecans, defrosting the pie, or refrigeration time.