Shelly's Recipe

PECAN PIE TRIFLE DESSERT

Category: Trifles

1 c. (2 sticks) unsalted butter, softened
2 c. sugar
4 large eggs
1 tsp. pure vanilla extract
1 1/2 c. self-rising flour
2 c. chopped pecans
8 oz. pkg. cream cheese, softened
14 oz. can sweetened condensed milk
1 large tub or 16 oz. of Cool Whip, thawed

Preheat your oven to 350 degrees. Coat a 9x13-inch baking dish with cooking oil spray.

In a mixing bowl, beat the butter & sugar together for 2 minutes or until light & fluffy. Beat in the eggs, one at a time, for 20 seconds before adding the next egg. Then add the vanilla extract. By hand, stir in the flour just until it is blended into the batter. Then fold in the pecans.

Spread batter evenly in your prepared baking dish. Bake for 32-36 minutes or until a cake tester or toothpick inserted in the middle comes out clean. Cool cake completely in the baking dish placed on a wire cooling rack.

Crumble cake into a large bowl. Sprinkle half of the cake in your trifle dish, serving bowl or glass baking dish.

For the cream layer, beat the cream cheese and sweetened condensed milk in a mixing bowl until smooth. Then beat in the Cool Whip just until blended. Spoon half of the cream mixture evenly over the cake crumbs.

Sprinkle the remaining half of the cake crumbs over the cream and top with the remaining cream mixture.
* Cover and refrigerate for several hours before serving!