1. Take a box of carrot cake mix and bake as the package directions say in a 9×13 pan. Let cool 10 minutes. Then poke a bunch of holes in the cake. Use something small like the end of a wooden spoon.
2. In a separate bowl mix 4 cups of cold milk with 2 packages(3.4 ounces packages) of instant cheesecake pudding mix. Mix well.
3. Pour that pudding onto your cake filling the holes up. Now set in the refrigerator.
4. In another separate bowl mix together a softened block of cream cheese and 1 cup of powdered sugar. Now mix in an 8 ounce container of cool whip.
5. Take the cake out of the refrigerator and spread on the whip cream mixture.
6. Top with whatever you would like. I crushed up graham crackers. You could also use walnuts and caramel. Let sit in the fridge a couple hours before serving.
7. Enjoy!!!
