Carrot Cake Whoopie Pies
- Source
- Kraft recipe card
- Serves
- 22
- Prep
- 20 min
- Cook
- 14-16 min
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
Steps
- HEAT oven to 350°F.
- 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.
Notes
Kraft Kitchens Tips:
- VARIATION: Prepare as directed, omitting the shredded carrots and using a carrot cake mix.