1. Prepare the Crust:

• In a mixing bowl, combine crushed vanilla wafers or graham crackers with melted butter.

• Stir until evenly moistened and crumbly, like wet sand.

• Press a thin layer into the bottom of a large trifle dish or individual serving cups.

2. Make the Cheesecake Layer:

• In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and fluffy.

• Gently fold in the thawed whipped topping until fully combined.

• Set aside in the fridge while preparing the pecan topping.

3. Cook the Pecan Pie Filling:

• In a medium saucepan, combine brown sugar, corn syrup, heavy cream, and butter over medium heat.

• Stir constantly until the mixture begins to bubble and thicken (about 5–7 minutes).

• Remove from heat, stir in chopped pecans and vanilla extract.

• Let the mixture cool slightly to room temperature before layering.

4. Assemble the Trifle:

• Begin with a layer of the crust at the bottom.

• Add a thick layer of cheesecake filling.

• Spoon a layer of pecan topping on top.

• Repeat layers if desired, finishing with the pecan mixture on top.

• Chill in the refrigerator for at least 2 hours before serving.

5. Garnish and Serve:

• Top with extra whipped cream and a sprinkle of chopped pecans before serving.

• Serve in a large trifle bowl, parfait glasses, or small mason jars.