- 1 box carrot cake mix, plus ingredients listed on the box to make the cake
- 8 ounces cream cheese, room temperature
- 3 cups milk
- 2 packages instant vanilla pudding
- 8 ounces frozen whipped topping
- 1/2 cup chopped walnuts
1Prepare carrot cake according to package directions; bake, cool, cut into bite size cubes; set aside.
2In a large mixing bowl, add cream cheese and beat at a high speed until creamy. Add milk, one cup at a time, mixing well after each addition.
3Add 2 packages of pudding mix; beat 2 minutes a high speed. Fold in frozen whipped topping until just mixed; set bowl aside.
4Layer cake pieces, cream cheese mixture, and nuts. Repeat for all layers until the trifle is full.
5Place trifle into refrigerator and allow to set at least 2 hours before serving.