Easy Mallow-Carrot Cake Whoopie Pies
Take the classic flavours of carrot cake, and add nuts and a cream-cheesy filling. Then, just for kicks, turn it into aneasy-to-make whoopie pie
What You Need:
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)
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
Make It:
Heat oven to 350ºF.
Prepare cake batter as directed on package, except reduce water to 1/3 cup. Stir in 1 pkg. pudding mix and carrots.
Drop, 2 inches apart, into 60 mounds on baking sheets sprayed with cooking spray, using about 1 rounded Tbsp. batter for each. Sprinkle half with nuts.
Bake 14 to 16 min. or until toothpick inserted in centres comes out almost clean. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
Beat cream cheese, marshmallow creme and remaining dry pudding mix in medium bowl with mixer until blended. Stir in Cool Whip.
Spread rounded 2 Tbsp. cream cheese mixture onto bottom side of each plain cookie. Cover with nut-topped cookies.
Take the classic flavours of carrot cake, and add nuts and a cream-cheesy filling. Then, just for kicks, turn it into aneasy-to-make whoopie pie
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)
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
Make It:
Heat oven to 350ºF.
Prepare cake batter as directed on package, except reduce water to 1/3 cup. Stir in 1 pkg. pudding mix and carrots.
Drop, 2 inches apart, into 60 mounds on baking sheets sprayed with cooking spray, using about 1 rounded Tbsp. batter for each. Sprinkle half with nuts.
Bake 14 to 16 min. or until toothpick inserted in centres comes out almost clean. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
Beat cream cheese, marshmallow creme and remaining dry pudding mix in medium bowl with mixer until blended. Stir in Cool Whip.
Spread rounded 2 Tbsp. cream cheese mixture onto bottom side of each plain cookie. Cover with nut-topped cookies.
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