A decadent trifle, this version is perfect for Easter featuring alternating layers of crumbled carrot cake and a lucious cream cheese cheesecake pudding, and whipped topping and a garnish of thick caramel syrup and chopped nuts.
Bake your cake according to the package directions. Set aside and let it cool completely.
Add the cream cheese to the bowl of a stand mixer, whip until nice and creamy. Slowly whip in the milk, a bit at a time until it's all completely incorporated. Pour in the pudding mix, and whip again until thick and creamy. Fold in the extract and half the whipped topping until evenly incorporated.
Run a knife around the edges of your cake, or cakes, to loosen them and turn them out onto a cutting board. Cut them into 1/2" cubes.
To the bottom of your dish or dishes, layer some of the cake cubes out evenly. Top with a thick layer of the cream cheese pudding mixture. Repeat until the layers reach the top. Refrigerate for 30 minute-an hour to chill.
Transfer the rest of the thawed whipped topping to a gallon sized freezer bag. Twist the top to seal and push it all down to one corner. Snip off an end, and squeeze a generous dollop onto the top of each trifle.
Drizzle the tops with caramel syrup and then sprinkle with chopped nuts. Serve immediately. If serving after dinner, coffee pairs very well with these desserts.
Serving size will depend almost entirely on what size vessel you're layering them in. For this sized mason jar, we got 5 generous servings. For something smaller, like 2/3 of a cup each you could get as many as 12.