Red Velvet Whoopie Pies
Prep Time:
50 Minutes
Cook Time:
Total Time: 1 Hour
15 Minutes
Servings: 9
Ingredient List
Cookies
- 1 box (15.25 oz) Betty Crocker™ Super Moist™ 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
Preparation
- 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.
