March Recipes

Carrot Cake Cookie Trifle

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A serving bowl of Carrot Cake Cookie Trifle layered dessert.
Hands On:
25 minutes
Total Time:
30 minutes


  • 1 recipe Candied Carrots or ½ cup prepackaged shredded carrots, divided
  • ¾ cup chopped Hy-Vee walnuts, divided
  • ⅓ cup golden raisins and/or Hy-Vee raisins
  • 1 (8-oz.) pkg. Hy-Vee cream cheese, softened
  • 2 ⅓ cups Hy-Vee cold whole milk
  • 1 (3.4-oz.) pkg. cheesecake flavored instant pudding & pie filling
  • 1 tsp Hy-Vee vanilla extract
  • ½ tsp Hy-Vee ground cinnamon, plus additional for garnish
  • 18 Hy-Vee Bakery oatmeal raisin cookies, each cut into 6 pieces
  • 2 (8-oz.) containers Hy-Vee frozen original whipped topping, thawed; divided
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Set aside ¼ cup Candied Carrots or 1 Tbsp. shredded carrots. Toss together remaining Candied Carrots or shredded carrots, walnuts and raisins in medium bowl; set aside.
Beat cream cheese in a medium bowl with electric mixer on medium until creamy. Gradually beat in milk until smooth. Add cheesecake pudding mix, vanilla and ½ tsp. cinnamon; beat for 1 to 2 minutes or until smooth and creamy. Let stand for 5 minutes or until set.
To assemble, spread half of the pudding mixture in a 3½ to 4-qt. trifle dish. Top with half of the cookie pieces. Sprinkle with half of the carrot-walnut mixture. Top with 1½ containers whipped topping, spreading whipped topping to the outside edge of the dish. Layer with remaining cookie pieces, carrot-walnut mixture and pudding mixture.
Top trifle with reserved ¼ cup Candied Carrots or 1 Tbsp. shredded carrot and remaining ½ container whipped topping. Garnish with cinnamon, if desired. If desired, refrigerate up to 6 hours before serving.

Nutrition Facts

Serves: 12
Amount Per Serving
Calories: 53
% Daily Value*
Total Fat: 2g 3%
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 2mg 1%
Sodium: 38mg 2%
Total Carbohydrate: 8g 3%
Dietary Fiber: 0g 1%
Sugars: 6g 11%
Protein: 1g 1%

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