CARROT CAKE WHOOPIE PIES

Carrot Cake Whoopie Pies image

Whoopie!!! Here's a great way to enjoy carrot cake with cream cheese frosting: in a handheld pie.

Provided by My Food and Family

Categories Home

Time 51m

Yield 22 servings

Number Of Ingredients 6

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Ingredients

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 pecans
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1-1/4 cups milk

Steps:

Heat oven to 350ºF.
Prepare cake batter as directed on package, except reduce water to 1/3 cup. Stir in 1 pkg. dry pudding mix and carrots. Drop 1 rounded Tbsp. batter, 2 inches apart, into 44 mounds on baking sheets sprayed with cooking spray; sprinkle half with nuts.
Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
Beat cream cheese and milk in medium bowl with mixer until blended. Add remaining dry pudding mix package; mix well.
Spread rounded 1 Tbsp. filling onto bottom side of each plain cookie; cover with nut-topped cookie.

Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.6982 g, Sugar 0 g, Protein 3 g