Carrot Cake Cream Cheese Pudding Trifles
A decadent trifle, this version is perfect for Easter featuring alternating layers of crumbled carrot cake and a lucious cream cheese cheesecake pudding, and whipped topping and a garnish of thick caramel syrup and chopped nuts
Ingredients
- 1 box carrot cake mix
- 1 8 oz pkg cream cheese, softened
- 3 cups milk, at room temperature
- 1 3.4 oz pkg vanilla flavored pudding mix
- 2 1 oz pkgs cheesecake flavored pudding
Carrot Cake Cream Cheese Pudding Trifles |
- 1 tsp Adam's Extract vanilla extract
- 1 8 oz tub frozen whipped topping, thawed & divided
- thick caramel syrup
- 1/2 cup roughly chopped pecans
Instructions
- Bake your cake according to the package directions. Set aside and let it cool completely.
- Add the cream cheese to the bowl of a stand mixer, whip until nice and creamy. Slowly whip in the milk, a bit at a time until it's all completely incorporated. Pour in the pudding mix, and whip again until thick and creamy. Fold in the extract and half the whipped topping until evenly incorporated.
- Run a knife around the edges of your cake, or cakes, to loosen them and turn them out onto a cutting board. Cut them into 1/2" cubes.
- To the bottom of your dish or dishes, layer some of the cake cubes out evenly. Top with a thick layer of the cream cheese pudding mixture. Repeat until the layers reach the top. Refrigerate for 30 minute-an hour to chill.
- Transfer the rest of the thawed whipped topping to a gallon sized freezer bag. Twist the top to seal and push it all down to one corner. Snip off an end, and squeeze a generous dollop onto the top of each trifle.
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