I realize that there are some people who judge bloggers like me, who don’t make all of their desserts from scratch.
Because to be honest, I’m not what you’d call a “foodie”.
I’m addicted to Fruit Roll-Ups, for goodness sake.
And it’s not that I don’t know my way around a kitchen.
I’ve baked my own bread, made cakes from scratch, and trickled ice water into flour and butter for pie crust…and it’s relaxing and rewarding and I love it.
But some days, I take a few shortcuts.
Some days, I buy cookie dough already made, to make time to sit with my baby boy and snuggle.
Some days, I use boxed pudding mix so I can sit next to my husband and roll my eyes while he watches football.
I love food.
But it is not my life.
So instead of looking at bloggers who take shortcuts as lazy, or unhealthy, maybe we should be looked at as….having priorities.
And sometimes, my priority is setting aside some “me time” to sink my hands in a big bowl of dough.
And sometimes my priority is making something quick, easy, and yummy so I have time to sit down with my baby and help him write his Christmas list for Santa.
I’m okay with that.
So, for all you mamas who take shortcuts, and those who don’t, I think that all of you are completely amazing and awesome. Because at the end of the day, all you want is to put a smile on the face of the people you love.
And the world needs all kinds to go ’round, doesn’t it?
This dessert is a perfect example of a recipe that can be adapted for a from-scratch baker, or someone a little pressed for time.
I, of course, welcomed the shortcuts.
I needed time to sit and drink my cheap white wine.
Seriously, stop judging me.
- 8 oz cream cheese, softened
- 1 1/2 cup whipping cream
- 1 1/2 teaspoon vanilla extract
- 1 (2 lb) frozen pecan pie, thawed and cubed
- Hot fudge ice cream topping, heated
- Caramel ice cream topping, heated
- Beat cream cheese, whipping cream, and vanilla extract in a large bowl at medium speed for 2-3 minutes, until smooth and firm. Set aside.
- Fill the bottom of your trifle bowls with pecan pie cubes. (If you use the Anchor mini trifle bowls, you will get about 5 servings. You can also use wine glasses for smaller servings, or make one large dessert in a 4 quart clear glass bowl)
- Spread a layer of the cream cheese mixture over pie cubes and drizzle with hot fudge topping and caramel sauce. If you are making one large dessert, repeat layers. If you are making mini trifles, just finish with another layer of pecan pieces.
Recipe adapted from: Braum's Holiday Recipes
As always, this dessert is completely fat-free.
Sigh….okay. That was a lie.
Let’s just not talk about stuff like that, okay?
Have a fabulous day and thanks for stopping by!!