CARROT CAKE TRIFLE

Carrot Cake Trifle image

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.

Provided by My Food and Family

Categories Home

Time 3h58m

Yield 16 servings, about 2/3 cup each

Number Of Ingredients 7

Previous Next

Ingredients

1 pkg. (2-layer size) carrot cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 cups plus 2 Tbsp. milk, divided
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 cup chopped walnuts
20 KRAFT Caramels

Steps:

Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely.
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.
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.
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.
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.
Drizzle caramel sauce over dessert just before serving; sprinkle with remaining nuts.

Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 55 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g