GINGERBREAD TRIFLES

1 brick (8-oz) cream cheese, room temperature

1 cup powdered sugar

2 cups heavy cream

1/3 cup caramel sauce

6 cups cubed gingerbread cake

16 pecan halves

Be sure you have the gingerbread cake before starting these trifles.

With an electric mixer on medium speed, beat cream cheese and powdered sugar until smooth. Turn mixer to low, beat in 1/2 cup of the heavy cream. Gradually add the remaining cream until smooth. Turn to medium-high speed and beat until peaks form.

Spoon 1 tablespoon caramel sauce into each of 8 parfait glasses. Top with half the gingerbread cake cubes. Dividing evenly, top with half the cream cheese mixture. Repeat once and drizzle with the remaining caramel sauce. Garnish each trifle with 2 pecan halves.

recipe idea and photo from First for women