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Ingredients
- FILLING:
- 1 - Carrot cake
- 1 3/4 oz instant vanilla pudding (plus ingredients on the box)
- 1 cup whipping cream
- 1/4 cup sugar
- 1 tsp vanilla
- 1 - 12oz pkg cream cheese (room temperature
- TOPPING:
- Toasted cocount, toasted pecans and SKOR pieces
Details
Preparation
Step 1
Prepare pudding according to package. Refrigerate till chilled.
Combine whipping cream, sugar and vanilla. Whip until stiff peaks.
Whip the cream till light and fluffy. Fold in the pudding. Fold in the whipped cream.
Place 1/3 of the cake in a truffle bowl. Top with 1/3 of the filling. Repeat to make 2 more layers. Top with crushed SKOR, toasted coconut and pecans.
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