I really think one of the favorite parts about the holidays is all the yummy goodies we get to consume. And believe me when I tell you this carrot cake trifle should be at the very top of your list. Creamy, warm, and complete with the perfect blend of spices, it will become a Thanksgiving favorite! Here’s how to get started on this carrot cake trifle:
1 pkg. (2-layer size) carrot cake mix
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese softened
3 cups plus 2 Tbsp. milk, divided
2 (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 chopped PLANTERS Walnuts
20 KRAFT Caramels
Prepare cake batter and bake in 13×9-inch pan as directed on package. Cool completely.
Loosen cake from sides of the pan with a knife. Gently remove the 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 a 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.
What are some of your favorite fall dessert recipes? Let us know in the comments below!
Recipe via My Food and Family.