Cherry Whoopie Pies

Cherry Whoopie Pies

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cookies:

  • 1

    (10 ounce) jar maraschino cherries

  • 1

    (18-¼ ounce) box red velvet cake mix

  • 3

    eggs

  • ½

    cup canola oil

  • 1

    teaspoon almond extract

  • Filling:

  • 1

    (16 ounce) can cream cheese frosting

  • 1

    (12 ounce) carton frozen whipped topping, thawed

  • 1

    (10 ounce) jar maraschino cherries, drained and chopped.

Directions

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


Nutrition

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