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.