Pumpkin Carrot Trifle

Pumpkin Carrot Trifle

15 mins / 45 mins

• 1 box of carrot cake mix
• 1 box of vanilla pudding mix
• 2 boxes of cheesecake pudding mix
• 1 cup of chopped pecans
• 2 pints of heavy whipping cream
• 2 cups of milk
• 1 cup of pumpkin puree
• 3 eggs
• 1/2 cup veg oil
• 1/2 cup water

Heat oven to 350 degrees. Grease a 9×13 baking dish. Set aside

In a large mixing bowl combine the cake box mix, box of vanilla pudding, pumpkin puree, eggs, oil, and water. Use a hand mixer to blend until smooth.

Pour in the baking dish and bake for 45 minutes. Transfer to a cooling rack.

In a large bowl, beat the heavy cream until it forms stiff peaks. Set aside.

In a smaller bowl, mix the 2 boxes of cheesecake pudding with 2 cups of milk. Fold into the whipped cream.

Cut the cake into cubes.

Layer in a trifle bowl. One layer of cake, one layer of cream. Finish it off with a sprinkle of chopped pecans.

Refrigerate until ready to serve

*also can make a day ahead