Ingredients
Scale
- 2 tablespoons dried carrot (if included with cake mix)
- 8 ounces Cool Whip (softened)
- 2/3 cup carrot cake mix
- 3.4 ounces instant cheesecake pudding mix
- 1/2 cup milk
- Optional: Spring-themed sprinkles or cookie and fruit dippers
Instructions
- Preheat your oven to 350°F and spread the carrot cake mix on a baking sheet. Bake for 5 minutes, then let it cool.
- If using dried carrots from the cake mix, process them into sprinkle-sized crumbles.
- In a mixing bowl, combine Cool Whip, carrot cake mix, cheesecake pudding mix, and crumbled carrots. Mix until smooth.
- Gradually add milk while mixing until thoroughly incorporated and creamy.
- Gently fold in any additional ingredients (like raisins) if desired.
- Transfer to a serving bowl, top with festive sprinkles, and serve with cookies or fruit.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
Keywords: For added flavor, consider mixing in nuts or spices like nutmeg or ginger. Chill the dip for about an hour before serving to enhance its taste and texture.
