Pink Almond Whoopie Pies

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30 whoopie pies
Whoopie Pies
1 box (18.25 ounces) white cake mix
1 box (4 serving size) instant vanilla pudding mix
3/4 cup water
1/2 cup Mazola® Corn, Canola OR Vegetable Oil
3 eggs
1 teaspoon almond extract
1 teaspoon red food color
4 ounces cream cheese, softened
1/4 cup butter OR margarine, softened
1 jar (7 ounces) marshmallow cream
1-1/2 cups powdered sugar
1 teaspoon pure vanilla extract
1 teaspoon almond extract
1 cup fresh raspberries
1/2 cup fresh blueberries
Powdered sugar, for garnishing
Preheat oven to 350°F.  Line baking sheets with parchment paper or lightly spray with cooking spray.

Combine all whoopie pie ingredients in a large bowl.  Beat with electric mixer until well mixed; beat 1 minute on high speed. 

Drop batter by tablespoonful onto prepared pans, about 2-inches apart.  Bake for 12 to 15 minutes or until cookies seem set and are lightly browned.  Cool 2 minutes and carefully remove from baking sheet to cool on wire rack.

Combine cream cheese, butter, marshmallow cream, powdered sugar, vanilla and almond extract in a large bowl with electric mixer until light fluffy.  For each whoopie pie, spread about 2 tablespoons of filling on one cookie, top with a few berries and add second cookie.  Garnish tops with powdered sugar.  Refrigerate until ready to serve.
Total Time
Bake Time 12 to 15 minutes
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