Carrot Cake Minis

• 1 pkg. (2-layer size) carrot cake mix
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 3 containers (16 oz. each) ready-to-spread cream cheese frosting
• 1 cup thawed COOL WHIP Whipped Topping
• 2 cups chopped PLANTERS Walnuts
• 48 orange sour fruit-flavored chewy candy squares

1. Heat oven to 350F.
2. Prepare cake batter as directed on package.
3. Blend in dry pudding mix.
4. Spoon into 48 paper-lined mini muffin cups.
5. Bake 12 to 15 min.
6. or until toothpick inserted in centers comes out clean.
7. Cool cupcakes in pans 10 min.
8. Remove to wire racks; cool completely.
9. Meanwhile, press candies until softened; roll up each to resemble carrot.
10. Spoon frosting into medium bowl.
11. Add COOL WHIP; whisk until blended.
12. Remove cupcakes from liners; cut horizontally in half.
13. Fill each with about 1 Tbsp.
14. COOL WHIP mixture.
15. Top with remaining COOL WHIP mixture, nuts and carrot candies.

carrot cake, containers, walnuts, orange sour fruit

Taken from www.kraftrecipes.com/recipes/carrot-cake-minis-143455.aspx (may not work)