Carrot Cake Trifle

1. 1

   Prepare cake batter and bake in 13x9-inch pan as directed on package.

2. 2

   Cool completely.

3. 3

   Loosen cake from sides of pan with knife.

4. 4

   Gently remove cake from pan; place on cutting board.

5. 5

   Cut cake crosswise in half.

6. 6

   Cut one half into 3/4-inch cubes.

7. 7

   Wrap remaining half tightly; reserve for another use.

8. 8

   Beat cream cheese in large bowl with mixer until creamy.

9. 9

   Gradually beat in 3 cups milk.

10. 10

    Add dry pudding mixes; beat 2 min.

11. 11

    Gently stir in 2 cups COOL WHIP.

12. 12

    Layer half each of the cake cubes, pudding mixture and nuts in 2-1/2-qt.

13. 13

    serving bowl; top with layers of remaining cake cubes, pudding mixture and COOL WHIP.

14. 14

    Refrigerate 2 hours.

15. 15

    About 20 min.

16. 16

    before serving dessert, microwave caramels and remaining milk in microwaveable bowl on HIGH 2 min.

17. 17

    or until caramels are completely melted and sauce is well blended, stirring after each minute.

18. 18

    Let stand 15 min.

19. 19

    Drizzle caramel sauce over dessert just before serving; sprinkle with remaining nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.