- 9
- 50 mins
- 75 mins
Ingredients
- Cookies
- 1 1 1 box Betty Crocker® SuperMoist® devil’s food cake mix
- 1/2 1/2 1/2 cup water
- 1/2 1/2 1/2 cup vegetable oil
- 3 3 3 eggs
- 2 2 2 tablespoons red food color
- 1 1 1 box (4-serving size) chocolate instant pudding and pie filling mix
- Filling
- 1 1 1 cup butter or margarine, softened
- 2 2 2 cups marshmallow creme
- 1 1/2 1 1/2 1/2 cups powdered sugar
- 1 1 1 teaspoon vanilla
- Topping
- 1/2 1/2 1/2 cup fresh blueberries
- 1/2 1/2 1/2 cup fresh raspberries
Preparation
Step 1
1 Heat oven to 350°F. Line cookie sheets with cooking parchment paper or lightly spray with cooking spray.
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 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 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.