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Carrot Cake Trifle
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Carrot Cake Trifle Recipe for Easter

This Carrot Cake Trifle Recipe for Easter is a beautiful, fun dessert to make for your Easter dessert table this year!
Course Dessert, Holiday Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Servings 12 servings
Author Jennifer

Ingredients

  • 1 box carrot cake mix and ingredients to make cake
  • 1 small box 3.4 oz, cheesecake flavored instant pudding
  • 2 cups milk
  • 1 tub 8 oz, whipped topping, thawed
  • 6 fresh strawberries washed and dried
  • orange candy melts
  • white candy melts

Instructions

  • Bake cake mix according to package directions, making a 9x13 cake. Let cool completely.
  • In a bowl, add milk and pudding and whisk well. Refrigerate for 5 minutes.
  • Microwave about half a bag of orange candy melts according to package directions. Dip strawberries into candy and let set to harden on wax paper. Refrigerate if necessary to harden.
  • Microwave 2 tablespoons of white candy melts in a sandwich bag for 60 seconds on 50% power. Knead until smooth. You may need to microwave for an additional 30 seconds on 50% power and knead until smooth. Snip a small corner of the bag and drizzle onto the strawberries. Let set to harden.
  • To assemble the trifle, cut the cake in half and cut each half into 1" cubes. Place half of the cake and cubes into the bottom of the trifle bowl. Top with half of the pudding and half of the whipped topping. Repeat layers. Top with orange carrot strawberries.
  • Refrigerate until ready to serve or serve immediately. Store left overs covered and in the refrigerator.
  • Serves 10-12