- 1 (18.25 ounce) package (2 layer size) spice cake mix
- 2 (3.4 ounce) packages JELL-O Vanilla Flavor Instant Pudding, divided
- 3 large carrots, shredded
- 1/2 cup chopped PLANTERS Pecans
- 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
- 1 1/4 cups milk
- Heat oven to 350 degrees F.
- 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.
- 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 and milk in medium bowl with mixer until blended. Add remaining dry pudding mix package; mix well.
- Spread rounded 1 Tbsp. filling onto bottom side of each plain cookie; cover with nut-topped cookie.