Red Velvet Whoopie Pies

(52)
13 reviews.
  • 50 min prep time
  • 1 hr 15 min total time
  • 12 ingredients
  • 9 servings

Ingredients

Cookies

1
box 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

  1. 1 Heat oven to 350°F. Line cookie sheets with cooking parchment paper or lightly spray with cooking spray.
  2. 2 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.
  3. 3 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.
  4. 4 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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