Carrot Cake Trifle

By jenlin

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.

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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 PLANTERS Walnuts
• 20 KRAFT Caramels

Details

Servings 16
Preparation time 45mins
Cooking time 283mins
Adapted from kraftrecipes.com

Preparation

Step 1

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.