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Carrot Cake Trifle
Carrot Cake Trifle

Carrot Cake Trifle

3 Hr(s) 58 Min(s)
45 Min(s) Prep
3 Hr(s) 13 Min(s) Cook
Take carrot cake to the next level with our Carrot Cake Trifle. You'll be pleasantly surprised at how easy it is to make this sweet Carrot Cake Trifle.
What You Need
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16 servings
Original recipe yields 16 servings
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Let's Make It
1
Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely.
2
Loosen cake from sides of pan with knife. Gently remove cake from pan; place on cutting board. Cut cake crosswise in half. Cut one half into 3/4-inch cubes. Wrap remaining half tightly; reserve for another use.
3
Beat cream cheese in large bowl with mixer until creamy. Gradually beat in 3 cups milk. Add dry pudding mixes; beat 2 min. Gently stir in 2 cups COOL WHIP.
4
Layer half each of the cake cubes, pudding mixture and nuts in 2-1/2-qt. serving bowl; top with layers of remaining cake cubes, pudding mixture and COOL WHIP.
5
Refrigerate 2 hours. About 20 min. before serving dessert, microwave caramels and remaining milk in microwaveable bowl on HIGH 2 min. or until caramels are completely melted and sauce is well blended, stirring after each minute. Let stand 15 min.
6
Drizzle caramel sauce over dessert just before serving; sprinkle with remaining nuts.
Kitchen Tips
Tip 1
Healthy Living
Save 60 calories and 3g of fat, including 3g of sat fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, fat-free milk, 2 pkg. (1 oz. each) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding, and COOL WHIP LITE Whipped Topping.
Tip 2
How to
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Tip 3
Make Ahead
This delicious trifle can be refrigerated up to 24 hours before serving. As directed in recipe, prepare the caramel sauce and drizzle over trifle just before serving; sprinkle with remaining nuts.
Tip 4
How to Use the Leftover Cake
Pack serving-size pieces of the leftover cake to enjoy as part of your on-the-go lunch. Or, freeze until ready to use to prepare this delicious trifle again.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 20g
26%
Saturated Fat 8g
40%
Trans Fat 0g
Cholesterol 55mg
18%
Sodium 310mg
13%
Total Carbohydrates 28g
10%
Dietary Fibers 0g
Sugars 22g
44%
Protein 5g
10%
Vitamin A
6%
Vitamin C
0%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings, about 2/3 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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