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Carrot Cake Trifle
Carrot Cake Trifle

Carrot Cake Trifle

4 Review(s)
Cook Minutes 3 Hr 58 Min
Prep : 45 Min Cook: 3 Hr 13 Min
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16 Servings
Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) carrot cake mix
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
3 cups plus 2 Tbsp. milk, divided
2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding
3 cups thawed Cool Whip Whipped Topping, thawed, divided
1/2 cup chopped walnuts
20 Kraft Caramels
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How do I make it ?
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Step 1
Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely.
Step 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.
Step 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.
Step 4
Layer half each of the cake cubes, pudding mixture and nuts in 2.5-L serving bowl; top with layers of remaining cake cubes, pudding mixture and Cool Whip.
Step 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.
Step 6
Drizzle caramel sauce over dessert just before serving; sprinkle with remaining nuts.
Kraft Kitchen Tips!
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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.
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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.
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Nutrition
Calories
230
Calories From Fat
0
% Daily Value
Fat 13 g
Saturated fat 5 g
25 %
Cholesterol 40 mg
Sodium 220 mg
9 %
Carbohydrate 25 g
Fibre 1 g
Sugars 18 g
Protein 5 g
Vitamin A
20 %
Vitamin C
2 %
Calcium
10 %
Iron
4 %
Servings
16 servings, 2/3 cup (150 mL) 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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