Instructions
1. **Prepare the Pecan Pie Filling:** In a medium saucepan, combine the chopped pecans, brown sugar, melted butter, heavy cream, vanilla extract, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle simmer (about 3-5 minutes). Remove from heat and let cool completely. The mixture will thicken more as it cools.
2. **Make the Cheesecake Layers:** In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy.
3. **Whip the Cream:** In a separate large bowl, beat the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
4. **Assemble the Trifle:**
* In a large trifle dish or individual serving glasses, start with a layer of crushed cookies.
* Spoon about one-third of the cheesecake mixture over the cookie layer.
* Drizzle with about one-third of the cooled pecan pie filling.
* Repeat these layers: crushed cookies, cheesecake mixture, pecan pie filling.
* Finish with a final layer of cheesecake mixture, and then generously drizzle with the remaining pecan pie filling.
5. **Chill:** Cover the trifle with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the trifle to set.
Short Tips
* **Pecan Quantity:** Feel free to adjust the amount of pecans in the filling to your liking.
* **Cookie Choice:** Biscoff cookies or digestive biscuits would also be delicious alternatives for the crumb layer.
* **Make Ahead:** This trifle is perfect for making a day in advance, as the flavors only get better with time.
* **Presentation:** Garnish with whole pecans or a sprinkle of cinnamon for an extra touch.
* **Individual Servings:** For easier serving, assemble in individual clear glasses or smallmason jars.
