Carrot Cake Whoopie Pies

By barbaran

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

Servings 22
Preparation time 20mins
Cooking time 51mins
Adapted from kraftrecipes.com

Preparation

Step 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.

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.

BEAT cream cheese and milk in medium bowl with mixer until blended. Add remaining dry pudding mix package; mix well.

SPREAD rounded 1 Tbsp. filling onto bottom side of each plain cookie; cover with nut-topped cookie.