1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 tub (7 oz.) JET-PUFFED Marshmallow Creme
1 tub (8 oz.) COOL WHIP Whipped Topping
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Let's 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 centers 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.
Prepare as directed, omitting the shredded carrots and using a carrot cake mix.
Calories From Fat
% Daily Value*
Total Fat 11.00g
Saturated Fat 4.00g
Trans Fat 0.00g
Total Carbohydrates 27.00g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.