Cream Cheese Carrot Cake Trifle
Spruce up a carrot cake mix by layering it with walnuts and a homemade cream cheese mixture. This dessert is simple, but amazing!
Servings: 16 servings
Calories: 508kcal
Ingredients
- 1 box Betty Crocker carrot cake mix prepared according to package directions into a 9x13 cake
- 8 ounces cream cheese softened
- 3/4 cup butter softened
- 3 1/2 cups powdered sugar
- 1 tablespoon vanilla
- 16 ounces Cool Whip
- 1 cup chopped walnuts
Instructions
- Prepare the carrot cake and bake according to the package directions for a 9x13 cake. Allow the cake to cool, then cut it into cubes.
- Using an electric mixer, mix the butter and cream cheese, scraping down the sides as needed, until the mixture is light and fluffy. This will take about 2-3 minutes.
- With the mixer on low speed, add the powdered sugar, 1/2 a cup at a time, until it is thoroughly mixed.
- Add the vanilla and beat the frosting on medium speed for about 2 minutes.
- Gently fold in the Cool Whip until it is completely mixed in.
- In a trifle dish or glass dish, place down a layer of cake, then a layer of the cream cheese mixture. Sprinkle walnuts on top of the cream cheese. Repeat the layers until your trifle dish is full, ending with the walnuts on top.
- Refrigerate until serving.
Video
Notes
The calories shown are based on the recipe serving 16, with 1 serving being 1/16 of the dessert. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Serving: 121g | Calories: 508kcal | Carbohydrates: 59g | Protein: 5g | Fat: 29g