Set aside 1/4 cup Candied Carrots or 1 Tbsp. shredded carrots. Toss together remaining Candied Carrots or shredded carrots, walnuts and raisins in medium bowl; set aside.
There is no baking required for this easy yet impressive layered dessert featuring Hy-Vee Bakery oatmeal raisin cookies. Plan ahead to incorporate Candied Carrots, which add an irresistible sugary crunch.
Servings and Ingredients
|1 recipe Candied Carrots or 1/2 cup prepackaged shredded carrots, divided|
|¾ c. chopped Hy-Vee walnuts, divided|
|⅓ c. golden raisins and/or Hy-Vee raisins|
|1 (8-oz.) pkg. Hy-Vee cream cheese, softened|
|2 ⅓ c. 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|
Things To Grab
- 2 medium bowls
- Electric mixer
- 3-1/2 to 4-qt. trifle dish
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 1/2 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 3-1/2 to 4-qt. trifle dish. Top with half of the cookie pieces. Sprinkle with half of the carrot-walnut mixture. Top with 1-1/2 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 1/4 cup Candied Carrots or 1 Tbsp. shredded carrot and remaining 1/2 container whipped topping. Garnish with cinnamon, if desired. If desired, refrigerate up to 6 hours before serving.
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 25mg
- Sodium: 460mg
- Total Carbohydrates: 93g
- Protein: 7g