
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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momndaughters
Owner at Mom 'N Daughter Savings
I am a SAHM.My youngest is 16 now.I have 5 kids in all.We've lived in Georgia now for almost four years.We moved here from Ohio for my husband's job.I love blogging and writing about my passions.I do reviews and giveaways and I try to get homeless animals new homes.
My story is also here about loving addicts, recipes, and crafts.
My story is also here about loving addicts, recipes, and crafts.
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