Cake Mix Carrot Cake Whoopie Pies

– 1 (15.25 ounce) box carrot cake mix – 1 (3 ounce) box cheesecake instant pudding mix, reserve 2 tablespoons for the filling (use vanilla pudding mix if you can't find cheesecake) – 2/3 cup water – 1/2 cup vegetable oil – 3 large eggs

Ingredients for the whoopie pie cookies:

– 1/4 cup milk – 2 tablespoons cream cheese instant pudding mix, reserved from making the whoopie pie batter – 1 cup unsalted butter, room temperature (2 sticks) – 1/4 teaspoon salt – 1 teaspoon vanilla extract – 1 (7 ounce) container marshmallow cream (fluff) – 3 cups confectioner's sugar

Ingredients for the filling:

Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper, spray them with a bit of non-stick cooking spray and set aside.

In a large bowl, beat all the whoopie pie ingredients with an electric mixer on medium speed until well combined. Add to a piping bag.

Pipe about 15 circles onto each cookie sheet (each circle should be about an inch and a half). Make sure the circles are about 1 inch apart.

Bake the whoopie pies for 12-15 minutes until they're set. Make sure not to bake too long or they will be dry.

Remove the cookie sheets from the oven and cool for a couple minutes on a cooling rack. After a couple minutes, remove the cookies from the cookie sheets and set onto a cooling rack to cool completely.

To make the filling: Add 2 tablespoons of pudding mix to the milk and mix until the pudding has dissolved.

Add all of the filling ingredients to a mixing bowl and mix until smooth.

Add the filling with either a spoon or piping bag onto half the cookies

Use the other cookies to top the filled cookies. The flat sides of the cookies should face the filling.

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