Triple-Chocolate Whoopie Pies
- Source
- Kraft recipe card
- Serves
- 16
- Prep
- 20 min
- Cook
- 14-16 min
Ingredients
- 1 pkg. (2-layer size) devil’s food cake mix
- 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
- 3 oz. BAKER’S Semi-Sweet Chocolate, melted
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 cup JET-PUFFED Marshmallow Creme
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
Steps
- HEAT oven to 350°F.
- PREPARE cake batter as directed on package except use 3/4 cup water. Stir in dry pudding mix and melted chocolate. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets.
- BAKE 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
- BEAT cream cheese and marshmallow creme in large bowl with mixer until blended. Gently stir in COOL WHIP.
- PLACE bottom sides of 2 cookies together for each whoopie pie, spreading about 2 Tbsp. COOL WHIP mixture between cookies.
Notes
Kraft Kitchens Tips:
- SIZE WISE: Enjoy your favorite foods while keeping portion size in mind.
- SUBSTITUTE: Prepare using a red velvet or carrot cake mix.