Easy Mallow-Carrot Cake Whoopie Pies

• 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) King Sooper's 1 lb For $0.99 thru 02/09
• 1/2 cup chopped PLANTERS Pecans
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 tub (7 oz.) JET-PUFFED Marshmallow Creme
• 1 tub (8 oz.) COOL WHIP Whipped Topping

1. Heat oven to 350 degrees F.
2. Prepare cake batter as directed on package, except reduce water to 1/3 cup.
3. Stir in 1 pkg.
4. pudding mix and carrots.
5. Drop, 2 inches apart, into 60 mounds on baking sheets sprayed with cooking spray, using about 1 rounded Tbsp.
6. batter for each.
7. Sprinkle half with nuts.
8. Bake 14 to 16 min.
9. or until toothpick inserted in centers comes out almost clean.
10. Cool on baking sheets 2 min.
11. Remove to wire racks; cool completely.
12. Beat cream cheese, marshmallow creme and remaining dry pudding mix in medium bowl with mixer until blended.
13. Stir in COOL WHIP.
14. Spread rounded 2 Tbsp.
15. cream cheese mixture onto bottom side of each plain cookie.
16. Cover with nut-topped cookies.

cake mix, carrots, pecans, philadelphia cream cheese, jetpuffed marshmallow creme

Taken from www.kraftrecipes.com/recipes/easy-mallow-carrot-cake-whoopie-pies-175573.aspx (may not work)