Carrot Cake Whoopie Pies

Ingredients

• 2 cups carrots shredded
• 8 oz philadelphia cream cheese softened
• 6.8 oz jell-o vanilla flavor pudding instant divided
• 1.3 cups milk 
• 0.5 cup planters pecans chopped
• 1 pkg spice cake mix (2-layer size)

Equipment

• bowl
• baking sheet
• oven
• blender
• toothpicks

Directions

1. Heat oven to 350F.
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.
4. Remove to wire racks; cool completely.
5. Beat cream cheese and milk in medium bowl with mixer until blended.
6. Add remaining dry pudding mix package; mix well.
7. Spread rounded 1 Tbsp. filling onto bottom side of each plain cookie; cover with nut-topped cookie.