Carrot Cake Poke Cake

Carrot Cake Poke Cake 1 box carrot cake mix plus ingedients to prepare [eggs, oil, water] 2 [3.4] oz boxes instant cheesecake pudding mix 3 cup cold whole milk or half & half 2 [8] oz cream cheese, softened 1 cup powdered sugar 1 tsp pure vanilla extract 1 [16] oz frozen whipped topping, thawed or 4 cup fresh sweetened whipped cream 1 cup pecan or walnut pieces, toasted Prepare the cake per the instructions on the box in a 9 x 13 inch pan. Immediately after removing from the oven use the handle of a wooden spoon or similar to poke holes all over the cake. In a medium mixing bowl, whip together both boxes of cheesecake pudding mix with 3 cups of cold milk. Whip until thickened but still pourable. Spread over the cake and into the holes. Chill completely