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48 Servings
Original recipe yields 48 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 pkg. (2-layer size) carrot cake mix
2
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
3
1 cup Philadelphia Cream Cheese Product
4
2 Tbsp. sugar
5
2-3/4 cups thawed Cool Whip Whipped Topping
6
2 cups chopped walnuts
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How do I make it ?
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Step 1
Heat oven to 350°F. Step 2
Prepare cake batter as directed on package, adding dry pudding mix. Spoon into 48 paper-lined mini muffin pan cups. Step 3
Bake 12 to 15 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely. Step 4
Remove cupcakes from liners; cut cupcakes horizontally in half. Mix cream cheese product and sugar in large bowl until blended; stir in Cool Whip. Step 5
Fill each cupcake with 1 Tbsp. cream cheese mixture. Frost with remaining cream cheese mixture; sprinkle with nuts. Kraft Kitchen Tips!
Special Extra
Decorate with orange candies.
How to Store
Refrigerate in tightly sealed container for up to 3 days.
Nutrition
Calories
120
Calories From Fat
0
% Daily Value
Fat 7 g
Saturated fat 2.5 g
13 %
Cholesterol 5 mg
Sodium 115 mg
5 %
Carbohydrate 13 g
Fibre 1 g
Sugars 9 g
Protein 2 g
Vitamin A
10 %
Vitamin C
2 %
Calcium
2 %
Iron
4 %
Servings
48 servings, 1 mini cupcake (30 g) 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.
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