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The only thing better than carrot cake is more carrot cake, and this trifle indulges your cake lust with layers and layers of cake and creamy filling. First begin with a spiced carrot cake cut into bite-sized pieces, layered into a large glass or trifle dish, then spoon over a creamy mix of vanilla pudding, cream cheese and whipped topping.
This dessert is simple, but amazing! Prepare the carrot cake and bake according to the package directions for a 9×13 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.
Cut the cake into 1-inch cubes. Place a third of the cake cubes in an even layer in the bottom of a 3-quart trifle bowl. Top with a third of the filling. Repeat to make 2 more layers of cake and filling.
Cut the cake into 1-inch cubes. Place a third of the cake cubes in an even layer in the bottom of a 3-quart trifle bowl. Top with a third of the filling. Repeat to make 2 more layers of cake and filling. Mix together the crushed gingersnap cookies and graham crackers and sprinkle over the top of the trifle.
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