Prepare cake batter as directed on package, except reduce the water to 1/2 cup. Add dry pudding mix; mix well.
Drop batter into 32 mounds, 2 inches apart, on baking sheets, using about 1 Tbsp. batter for each mound.
Bake 10 to 12 min. or until toothpick inserted in centres comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
Beat cream cheese spread and marshmallow creme in large bowl with mixer until blended. Gently stir in Cool Whip, lemon zest and raspberries.
Place bottom sides of 2 cookies together for each whoopie pie, spreading about 2 Tbsp. Cool Whip mixture between cookies.
Kraft Kitchen Tips!
Balance out your food choices throughout the day so you can enjoy one of these portion-controlled whoopie pies.
Prepare using a red velvet or carrot cake mix.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 6 g
Cholesterol 45 mg
Sodium 390 mg
Carbohydrate 47 g
Fibre 1 g
Sugars 31 g
Protein 4 g
16 servings, 1 whoopie pie (103 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.