2 Tbsp. zest and 1/3 cup juice from 3 limes, divided
3 Tbsp. water
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-1/2 cups powdered sugar
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Let's Make It
Heat oven to 350ºF.
Prepare cake batter as directed on package, reducing water to 3 Tbsp. Add dry pudding mix, 1 Tbsp. lime zest and 3 Tbsp. lime juice. (Batter will be thick.)
Drop batter, 2 inches apart, into 64 mounds on parchment-covered baking sheets, using about 1 Tbsp. batter for each mound. Sprinkle remaining lime zest evenly over 32 mounds.
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.
Mix cream cheese, sugar and remaining lime juice until blended.
Spread cream cheese mixture onto bottom sides of plain cookies, adding about 1 tsp. to each; cover with remaining cookies, zest sides up.
Prepare using lemon zest and juice.
How to Store
Store in tightly covered container in refrigerator up to 3 days.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 2 whoopie pies each
* 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.