Red Velvet Whoopie Pies
Cooks in Serves 9
Ingredients
- Cookies -
- 1 box Betty Crocker® SuperMoist® devil’s food cake mix
- 1/2 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 2 tablespoons red food color
- 1 box (4-serving size) chocolate instant pudding and pie filling mix
- Filling -
- 1 cup butter or margarine, softened
- 2 cups marshmallow creme
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
- Topping -
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
Directions
- Heat oven to 350°F. Line cookie sheets with cooking parchment paper or lightly spray with cooking spray.
- In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
- Drop batter by 1/4 cupfuls 2 inches apart onto cookie sheets.
- Bake 13 to 16 minutes or until set (do not overbake).
- Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy.
- For each sandwich cookie pie, spread about 1/4 cup filling on bottom of 1 cooled cookie.
- Top with blueberries, raspberries and second cookie, bottom side down. Store covered in refrigerator.
- NOTE: If you\'d like smaller pies, use 2 tablespoons batter; bake 8 to 10 minutes or until set.
- Thanks to Betty Crocker for this recipe
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