Carrot Cake Trifle

• 1 pkg. (2-layer size) carrot cake mix
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 3 cups plus 2 Tbsp. milk, divided
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 1/2 cup chopped PLANTERS Walnuts
• 20 KRAFT Caramels

1. Prepare cake batter and bake in 13x9-inch pan as directed on package.
2. Cool completely.
3. Loosen cake from sides of pan with knife.
4. Gently remove cake from pan; place on cutting board.
5. Cut cake crosswise in half.
6. Cut one half into 3/4-inch cubes.
7. Wrap remaining half tightly; reserve for another use.
8. Beat cream cheese in large bowl with mixer until creamy.
9. Gradually beat in 3 cups milk.
10. Add dry pudding mixes; beat 2 min.
11. Gently stir in 2 cups COOL WHIP.
12. Layer half each of the cake cubes, pudding mixture and nuts in 2-1/2-qt.
13. serving bowl; top with layers of remaining cake cubes, pudding mixture and COOL WHIP.
14. Refrigerate 2 hours.
15. About 20 min.
16. before serving dessert, microwave caramels and remaining milk in microwaveable bowl on HIGH 2 min.
17. or until caramels are completely melted and sauce is well blended, stirring after each minute.
18. Let stand 15 min.
19. Drizzle caramel sauce over dessert just before serving; sprinkle with remaining nuts.

carrot cake, philadelphia cream cheese, milk, walnuts, caramels

Taken from www.kraftrecipes.com/recipes/carrot-cake-trifle-186673.aspx (may not work)