Description
This Carrot Cake Trifle with Cheesecake Filling is a gorgeous, crowd-pleasing dessert with layers of moist carrot cake, creamy cheesecake filling, and fluffy whipped topping. Topped with adorable candy-dipped strawberry carrots, this no-bake dessert is perfect for special occasions and everyday indulgence.
Ingredients
Carrot Cake:
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1 box carrot cake mix (baked, cooled, and cut into 1-inch cubes)
Cheesecake Filling:
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2 boxes (3.4 oz each) cheesecake-flavored instant pudding mix (prepared)
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12 oz cream cheese, softened
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1/4 cup powdered sugar
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1/2 tsp vanilla extract
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12 oz whipped topping or heavy cream (whipped, divided)
Decorations:
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1 cup orange candy melts (for strawberry carrots)
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6 large strawberries (stems kept on)
Instructions
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Prepare the Carrot Cake:
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Bake the carrot cake according to package instructions.
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Let it cool completely and cut it into 1-inch cubes.
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Prepare the Pudding and Cream Cheese Mixture:
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Prepare pudding mixes according to package instructions and chill.
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Beat cream cheese, powdered sugar, and vanilla extract until smooth.
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Fold in 8 ounces of whipped topping until light and fluffy.
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Assemble the Trifle:
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Layer half of the carrot cake cubes in a glass trifle dish.
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Spread half of the pudding over the cake layer.
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Add half of the cream cheese mixture.
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Repeat the layers with the remaining ingredients.
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Top with remaining whipped topping.
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Make Strawberry Carrots:
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Melt orange candy melts as per package instructions.
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Dip strawberries, holding them by the stem, and place them on wax paper to dry.
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Garnish and Serve:
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Decorate the trifle with strawberry carrots.
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Chill for at least 1 hour before serving.
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Notes
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Chill the trifle for at least 1 hour to allow the layers to set.
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Make this dessert up to 24 hours ahead for convenience.
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Store leftovers in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes (for baking the carrot cake)
- Category: Dessert
- Method: No-Bake, Layered
- Cuisine: American