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Ingredients
- Cake
- 1 box Duncan Hines, Dark Chocolate Fudge or other chocolate
- 1 small box instant chocolate pudding
- 1/2 cup flour {you may need a little more if the cookies are flat}
- 1/3 cup oil
- 3 large eggs
- 1 cup water
- Filling
- 1 tub {8 oz} Cool Whip Whipped Topping - reserve a little for topping
- 1 can Comstock cherries- use juice for filling, reserve cherries for topping
- Topping
- Cool Whip
- Cherries
- Duncan Hines Chocolate Glaze
Preparation
Step 1
Preheat oven to 350 degrees
Spray cookie sheet with non-stick cooking spray
In a large bowl, add all cake ingredients, mix well
Use a small cookie dough scoop to divide batter
Bake at 350 degrees for about 10-12 minutes
Cool completely
Filling
Fold together about 3/4 of the container of Cool Whip and 2-3 tablespoons of cherry juice
Spoon a heaping tablespoon of filling onto a cookie and top with another cookie
Topping
Fit a decorator bag with a Giant Round Tip and fill with Cool Whip
Pipe on a large dollop of Cool Whip and top with a cherry
Drizzle on Duncan Hines Glaze