Carrot Cake Minis

1. 1

   Heat oven to 350F.

2. 2

   Prepare cake batter as directed on package.

3. 3

   Blend in dry pudding mix.

4. 4

   Spoon into 48 paper-lined mini muffin cups.

5. 5

   Bake 12 to 15 min.

6. 6

   or until toothpick inserted in centers comes out clean.

7. 7

   Cool cupcakes in pans 10 min.

8. 8

   Remove to wire racks; cool completely.

9. 9

   Meanwhile, press candies until softened; roll up each to resemble carrot.

10. 10

    Spoon frosting into medium bowl.

11. 11

    Add COOL WHIP; whisk until blended.

12. 12

    Remove cupcakes from liners; cut horizontally in half.

13. 13

    Fill each with about 1 Tbsp.

14. 14

    COOL WHIP mixture.

15. 15

    Top with remaining COOL WHIP mixture, nuts and carrot candies.

* Per serving · 4 servings · Values may vary.

No additional tips available.