Carrot Cake Whoopie Pies
By jtoro_318
Ingredients
- 1 pkg. (2-layer size) spice cake mix
- 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding, divided
- 3 large carrots, shredded (about 2 cups)
- 1/2 cup chopped PLANTERS Pecans
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1-1/4 cups milk
Details
Preparation time 20mins
Adapted from kraftbrands.com
Preparation
Step 1
1. Heat oven to 350ºF. Prepare cake batter as directed on package, except reduce water to 1/3 cup. Stir in 1 pkg. dry pudding mix and carrots. Drop 1 rounded Tbsp. batter, 2 inches apart, into 44 mounds on baking sheets sprayed with cooking spray; sprinkle half with nuts.
2. Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
3. Beat cream cheese and milk in medium bowl with mixer until blended. Add remaining dry pudding mix package; mix well.
4. Spread rounded 1 Tbsp. filling onto bottom side of each plain cookie; cover with nut-topped cookie. KRAFT KITCHENS TIPS
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