for Carrot Cake Trifle

Directions

1. 1
   Preheat the oven 350 degrees. Spray a 9 x 13-inch baking pan with non-stick spray and set aside. In a bowl, stir together the cake mix, pudding, eggs and carrots.
2. 2
   Pour batter into the prepared pan and bake for 32 minutes or until done.
3. 3
   Remove the cake from the oven and allow it to cool completely.When cake has cooled, cut it into squares.In the bowl of a mixer, beat together the cream cheese and sugar. Stir in coconut. Fold in 24 oz of whipped topping.Arrange a layer of cake on the bottom of your trifle dish. Top with 1/3 of the cream cheese mixture, 1/4 cup of shredded coconut and 1/3 of the topping bits. Repeat layers. Top cake with remaining whipped topping and garnish with shredded coconut and toffee bits.
4. 4
   Drizzle individual servings with caramel sauce if desired.