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)
• 1/2 cup chopped PLANTERS Pecans
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1-1/4 cups milk

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. dry pudding mix and carrots.
5. Drop 1 rounded Tbsp.
6. batter, 2 inches apart, into 44 mounds on baking sheets sprayed with cooking spray; sprinkle half with nuts.
7. Bake 14 to 16 min.
8. or until toothpick inserted in centers comes out almost clean.
9. Cool on baking sheets 2 min.
10. Remove to wire racks; cool completely.
11. Beat cream cheese and milk in medium bowl with mixer until blended.
12. Add remaining dry pudding mix package; mix well.
13. Spread rounded 1 Tbsp.
14. filling onto bottom side of each plain cookie; cover with nut-topped cookie.

cake mix, carrots, pecans, philadelphia cream cheese, milk

Taken from www.kraftrecipes.com/recipes/carrot-cake-whoopie-pies-132789.aspx (may not work)