Description
A delightful dessert combining layers of moist carrot cake and creamy cream cheese pudding, perfect for any occasion.
Ingredients
Scale
- 1 box carrot cake mix (plus ingredients listed on box)
- 8 oz cream cheese, softened
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 ½ cups cold milk
- 1 cup whipped topping (Cool Whip or homemade whipped cream)
- ½ cup powdered sugar
- 1 tsp vanilla extract
- Whipped cream (for garnish)
- Chopped pecans or walnuts (for garnish)
- Caramel sauce drizzle (for garnish)
Instructions
- Prepare carrot cake mix according to package directions.
- Bake in a 9×13-inch pan. Let cool completely, then cut or crumble into chunks.
- Beat cream cheese until smooth.
- Add powdered sugar and vanilla, mix well.
- In a separate bowl, whisk pudding mix with milk until thickened.
- Fold pudding into cream cheese mixture, then gently fold in whipped topping until creamy.
- In small jars or a large trifle dish, layer crumbled carrot cake pieces and cream cheese pudding mixture until jars are full.
- Add a swirl of whipped cream on top.
- Sprinkle with chopped pecans.
- Drizzle with caramel sauce for a sweet finish.
- Refrigerate for at least 1 hour before serving.
- Serve cold with spoons straight from the jars.
Notes
- For a homemade carrot cake, use your favorite recipe instead of a box mix.
- Make sure the cream cheese is softened for easy mixing.
- Chill the trifles for a better texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Serving Size: 1 trifle
- Calories: 350
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg