Recipe by Tomi Ann Hill
"A fun twist on traditional carrot cake! Trifle is a great make-ahead dish because it tastes even better after it's been assembled for a while. Toasted pecans can also be added as a topping."
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1 (15.25 ounce) package
carrot cake mix
2 1/2 cups
1 (5 ounce) package
instant vanilla pudding mix
1 (8 ounce) package
cream cheese, softened
1 (8 ounce) container
frozen whipped topping (such as Cool Whip®), thawed
toffee baking bits (such as Heath®)
Yaaaaaaaaaas! I just brought this to Christmas dinner and it was a huge hit. My aunt stole a huge chunk of it for a post-Christmas meal with other relatives today, my parents took some home, and even my uncle, who hates coconut, liked it (though, I didn't tell him it was in there ;D )
I did use Carrot Cake III from this site instead of a boxed cake mix, and made real whipped cream instead of using Cool Whip. I was a little short on filling, but I'm assuming that's due to the whipped cream change. Next time I'll whip a full 16oz of it and that should do it. I did have a little trouble getting the cream cheese mixed into the pudding smoothly, in the end it was still a little lumpy, but the toppings masked that at least! I let it soften a bit first, but maybe it needed a little more time. I might try a cooked pudding next time and see if the heat makes it easier to blend the cheese in. There will definitely be a next time though, this is completely delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Cake Trifle
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 318
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