Carrot Cake Whoopie Pies

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

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1 pkg. (2-layer size) spice cake mix

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding , divided

3 large carrot s, shredded (about 2 cups)

1/2 cup chopped PLANTERS Pecans

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese , softened

1-1/4 cups milk

1. 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.

2. 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.

3. Beat cream cheese and milk in medium bowl with mixer until blended. Add remaining dry pudding mix package; mix well.

4. Spread rounded 1 Tbsp. filling onto bottom side of each plain cookie; cover with nut-topped cookie.

Carrot Cake Whoopie Pies

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