Prepare cake batter as directed on package. Blend in dry pudding mix. Spoon into 48 paper-lined mini muffin cups.
Bake 12 to 15 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove to wire racks; cool completely. Meanwhile, press candies until softened; roll up each to resemble carrot.
Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Remove cupcakes from liners; cut horizontally in half. Fill each with about 1 Tbsp. COOL WHIP mixture. Top with remaining COOL WHIP mixture, nuts and carrot candies.
Use some of the cupcakes to make cupcake push pops. Cut 12 cooled cupcakes horizontally in half. Place bottom half of cupcake in each of 12 push pop containers; cover with 1 Tbsp. COOL WHP mixture and top half of cupcake. Top each with 1 Tbsp. of the remaining COOL WHIP mixture, 1/2 tsp. nuts and 1 candy carrot.
How to Store
If candies are too firm to roll up, microwave them on HIGH 4 or 5 sec. or just until softened before using as directed.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 2.5g
Trans Fat 1g
Total Carbohydrates 33g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.