Pecan Pie Cheesecake Trifle

1. 1. Preheat the oven to 350°F. Spread the chopped pecans on a baking sheet and toast them for 8-10 minutes until fragrant. Let cool.
   2. In a large mixing bowl, combine granulated sugar, light corn syrup, eggs, 1 teaspoon vanilla extract, and salt. Whisk until well blended.
   3. Stir in the toasted pecans into the mixture. Pour the pecan filling into the prepared graham cracker crust.
   4. Bake for 45-50 minutes until the filling is set. Let cool completely.
   5. In another bowl, beat the softened cream cheese with powdered sugar and 1 teaspoon vanilla extract until smooth and creamy.

1. Gently fold in the whipped topping until fully combined.
2. Once the pecan pie is cooled, crumble it into large pieces. In a trifle dish or individual cups, layer crumbled pecan pie, cream cheese mixture, caramel sauce, and chocolate sauce. Repeat the layers until all ingredients are used, finishing with a layer of whipped topping.
3. Refrigerate for at least 2 hours before serving to allow the flavors to meld.

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