Ingredients for Butterscotch Pear Trifle With Pecans
- Instant Butterscotch Pudding Mix
- Skim Milk
- 1 cup pecan halves
- Poundcake
- Pear Halves In Natural Juice
- Reduced Fat Whipped Topping
- Caramel Topping
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How to Make Butterscotch Pear Trifle With Pecans
- In a large bowl, whisk together two (3.4 ounce) packages instant butterscotch pudding mix and 3 cups milk for 1 minute until smooth.
- Set aside; the pudding will thicken as it sits.
- In a microwave-safe dish, combine 1 cup pecan halves. Microwave on high for 30 seconds, stir, then microwave for another 30 seconds until fragrant. Set aside to cool.
- Open two (15 ounce) cans of pear halves, reserving 1/4 cup of the juice from one can. Drain the pears.
- Coarsely chop the pears using two knives and set aside.
- Unwrap one (16 ounce) pound cake. Cut into 1/4-inch thick slices.
- Layer the bottom of a trifle bowl with pound cake slices.
- Drizzle reserved pear juice over the cake layer.
- Top with 1/3 of the chopped pears, spreading evenly to the edges.
- Spread 1/3 of the butterscotch pudding over the pears, reaching the edges.
- Top with 1/3 of a (8 ounce) container of cool whip, spreading to the edges.
- Drizzle with 2 tablespoons caramel sauce.
- Sprinkle with 1/3 of the toasted pecans.
- Repeat layers two more times: cake, pear juice, pears, pudding, cool whip, caramel sauce, and pecans.
- Before adding the final layer of pecans, drizzle the remaining caramel sauce decoratively over the cool whip.
- Sprinkle the remaining pecans evenly over the top.
- Cover with plastic wrap and refrigerate for at least 6 hours to allow flavors to meld.
- Serve chilled. 7 points per serving (using a popular points system).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
66g
Fat
27g
Carbs
13g
