Easy Mallow-Carrot Cake Whoopie Pies

• 1 pkg. (2-layer size) spice cake mix
• 2 pkg. (4-serving size each) Jell-O Vanilla 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 pecans
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1 jar (198 g) Jet-Puffed Marshmallow Creme
• 3 cups thawed 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 centres 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, cream cheese, jet, topping

Taken from www.kraftrecipes.com/recipes/easy-mallow-carrot-cake-whoopie-pies-179697.aspx (may not work)