Ingredients:
*9x13 carrot cake, cooled (I just used the Duncan Hines boxed one)
Plus the ingredients called for the cake mix.
*1 can sweetened condensed milk
*1 8 oz tub French vanilla cool whip
*1 8 oz tub regular cool whip
*6-8 oz jar of caramel topping
*3 oz package of chopped pecans
Instructions:
Cook carrot cake and leave in pan to cool. This is not a free standing cake it's far to moist. After it has cooled poke about 25 holes into the cake evenly spaced.
Pour the can of sweetened condensed milk over the top evenly.
Mix the 2 thawed tubs of cool whip together and spread evenly over the top of the cake. By this time most of the sweetened condensed milk will have soaked into the cake.
Pour the jar of caramel all over the top. As little or as much as you would like. I did the whole jar for this cake. And finally sprinkle the tiny bad of chopped pecans over the top. Cover with tin foil and refrigerate for at least 4 hours but it's best overnight.
For myself I will be munching on some fresh cantaloupe I chopped up and put in a bowl. But I may just have to steal one bit from the hubs tomorrow because it really is that good!
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