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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 22 |
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These whoopie pies are made with spice cake rounds, filled with a sweet creamy filling, and topped with pecans. Ingredients:
1 (18.25 ounce) package (2 layer size) spice cake mix |
2 (3.4 ounce) packages jell-o vanilla flavor instant pudding, divided |
3 large carrots, shredded |
1/2 cup chopped planters pecans |
1 (8 ounce) package philadelphia cream cheese, softened |
1 1/4 cups milk |
Directions:
1. Heat oven to 350 degrees F.
2. 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.
3. 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.
4. Beat cream cheese and milk in medium bowl with mixer until blended. Add remaining dry pudding mix package; mix well.
5. Spread rounded 1 Tbsp. filling onto bottom side of each plain cookie; cover with nut-topped cookie.
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