Le Turtle Trifle

Seeing as how I've had zero time to blog lately, and seeing as how I have had a request for this particular recipe, I am going to cheat today and blog about a recipe that I think everyone should have in their recipe box. It is easy beyond compare, it tastes really great, and it makes you look as if you went to study at le Cordon Bleu in Paris. So, be sure to print this recipe off. You will make it more than once. (I do not know its provenance; a copy of it appeared on the breakroom table last year, and I swipped it). My eternal thanks go out to that unknown individual.

Le Turtle Trifle (when you speak of this recipe, you must use a phony French accent, which I know you all can do...I've heard you)

8 oz. mascarpone cheese, softened (can sub. w/ 8 oz. of cream cheese)
1 ½ c. whipping cream
1 ½ t. vanilla extract
1 (2lb) frozen pecan pie, thawed and cut into 1 inch pieces
1/3 c. chocolate fudge topping
1/3 c. caramel topping
½ c. chopped toasted pecans

1. Beat mascarpone cheese, whipping cream, and vanilla extract in lg. bowl at med. speed (2-3 min, or until smooth and firm).
2. Place half of pie cubes in bottom of 4 qt. trifle dish or tall, clear 4 qt. bowl. Spread half of whipped cream mixture over pie cubes. Drizzle w/ half each of the chocolate and caramel topping. Sprinkle w/ half of chopped pecans. Repeat layers.
3. Cover and chill at least 1 hr. or up to 8 hrs.

Reading: Eclipse
Listening to: The Bad Plus
Eating: Cookies from the cookie exchange.