Recipe by JELL-O
"These whoopie pies are made with spice cake rounds, filled with a sweet creamy filling, and topped with pecans."
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1 (18.25 ounce) package
(2 layer size) spice cake mix
2 (3.4 ounce) packages
JELL-O Vanilla Flavor Instant Pudding, divided
chopped PLANTERS Pecans
1 (8 ounce) package
PHILADELPHIA Cream Cheese, softened
1 1/4 cups
Nice & Moist but I am going to try for bigger flavor profile the next time I make them. I think to boost the flavor I will replace the water for the cake mix with coffeee & use Cheesecake Pudding instead of vanilla. Overall a really nice spin on the whoopie pie
I was a little concerned on how well the cream cheese & milk would blend. I beat the cream cheese and slowly added the milk while I was beating it and it worked well.
These tasted really good, but they fell apart VERY easily. Not what I was looking for as I made them for my 5 year old.
These cookies were very good....BUT they had more of a cake texture than cookie. During the filling of the cookie step, I had cake all over my hands due to them being sticky, crumbly and messy. I followed the cookie recipe to a T, but I had to tweek the filling recipe. Heres what i did: beat the cream cheese and milk until blended, then mixed in a box of pudding until blended (as the directions said). It had a watery consistency even after setting for hours in the fridge, so i added another box of pudding and used banana flavor. These cookies were delicious but better eaten with a fork.
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Cake Whoopie Pies
Serving Size: 1/22 of a recipe
Servings Per Recipe: 22
Amount Per Serving
** Calories: 174
** Calories from Fat: 55
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