(10 ounce) jar maraschino cherries
(18-¼ ounce) box red velvet cake mix
cup canola oil
teaspoon almond extract
(16 ounce) can cream cheese frosting
(12 ounce) carton frozen whipped topping, thawed
(10 ounce) jar maraschino cherries, drained and chopped.
Cut 22 cherries in half (save remaining cherries for another use). In a large bowl, combine the cake mix, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Drop by tablespoonsful 2 inches apart onto greased baking sheets. Top each with a cherry half. Bake at 350°F for 8-10 minutes or until edges are set. Cool for 2 minutes before removing to wire racks to cool completely. For filling, beat frosting and whipped topping until blended; fold in cherries. Spread filling on the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: about 2 dozen Nutrition Facts: 1 whoopie pie equals 290 calories, 14 g fat (5 g saturated fat), 26 mg cholesterol, 198 mg sodium, 39 g carbohydrate, trace fiber, 2 g protein