Carrot Cake Mallow Whoopie Pies

• 1 pkg. (2-layer size) carrot cake mix
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 3 oz. BAKER'S White Chocolate, melted
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup JET-PUFFED Marshmallow Creme
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

1. Heat oven to 350 degrees F.
2. Prepare cake batter as directed on package except reduce the water to 3/4 cup.
3. Add dry pudding mix and melted chocolate; mix well.
4. Drop batter into 32 mounds, 2 inches apart, on baking sheets, using about 2 Tbsp.
5. for each.
6. Bake 14 to 16 min.
7. or until toothpick inserted in centers comes out almost clean.
8. Cool on baking sheets 3 min.
9. Remove to wire racks; cool completely.
10. Beat cream cheese and marshmallow creme in large bowl with mixer until blended.
11. Gently stir in COOL WHIP.
12. Spread about 2 Tbsp.
13. cream cheese mixture onto bottom side of each of 16 cookies; cover with remaining cookies to make sandwich.

carrot cake, s white chocolate, philadelphia cream cheese, jetpuffed marshmallow creme

Taken from www.kraftrecipes.com/recipes/carrot-cake-mallow-whoopie-pies-158802.aspx (may not work)