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Ingredients
- 1 pkg. (2-layer size) golden cake mix
- 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
- 2 Tbsp. zest and 1/3 cup juice from 3 limes, divided
- 3 Tbsp. water
- 60 g (about 1/4 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
- 1-1/2 cups icing sugar
Method
- Heat oven to 350 degrees F.
- Prepare cake batter as directed on package, reducing water to 3 Tbsp.
- Add dry pudding mix, 1 Tbsp.
- lime zest and 3 Tbsp.
- lime juice.
- (Batter will be very thick.)
- Drop batter, 2 inches apart, into 64 mounds on parchment-covered baking sheets, using about 1 Tbsp.
- batter for each.
- Sprinkle remaining lime zest evenly over half the mounds.
- Bake 14 to 16 min.
- or until toothpick inserted in centres comes out almost clean.
- Cool on baking sheets 2 min.
- Remove to wire racks; cool completely.
- Mix cream cheese, sugar and remaining lime juice until blended.
- Spread cream cheese mixture onto bottom sides of plain cookies, adding about 1 tsp.
- to each; cover with remaining cookies, zest sides up.
