Triple-Chocolate Whoopie Pies

By Addie

These were really easy and a big crowd-pleaser for a dessert buffet. They stick to everything though (waxed paper, paper plates, ceramic platter) so I wouldnt give them as gifts. They are a great make-ahead recipe too.

Ingredients

• 1 pkg. (2-layer size) devil's food cake mix
• 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
• 3 squares BAKER'S Semi-Sweet Chocolate, melted
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup Marshmallow Creme
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Preparation

Step 1

HEAT oven to 350ºF.

PREPARE cake batter as directed on package except use 3/4 cup water. Stir in dry pudding mix and melted chocolate. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets.

BAKE 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

BEAT cream cheese and marshmallow creme in large bowl with mixer until well blended. Gently stir in COOL WHIP.

PLACE bottom sides of 2 cookies together for each whoopie pie, spreading about 2 Tablespoons COOL WHIP mixture between cookies.
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REVIEWS:

Delicious and easy! Nice to have a filling that isn't sicky sweet.

This is a great recipe. I use a whoopie pie pan and the recipe yields about 24 sandwiches. I really recommend this recipe its easy and flawless, and incredibly delicious. Everyone asks me to make them.

I think these were the best tasting cookie I have ever made . . . and my friends and family agreed. It's definitely a keeper. Already have a request for them for Christmas!

I have made this two times now and can not keep them made for more then a day.

I didn't like the texture of the pies (cake part) after baking and the icing was way too soft. If you want a nice presentation on these, forget it! Mine stuck to everything similar to what happens to the top of a traditional box cake mix...the whoopies stuck to wax paper, the plastic container, etc., even before baking, I had pieces of peeled cake come off the tops. The cake tasted great and they were soft and moist, but almost too much so. The icing, as stated, was too soft as well, which would require refrigeration until being served to be a little more dense and not squirt out. If I want to have a nice presentation, I will probably have to sprinkle with powdered sugar to cover up the spots that stuck.

Love this recipe! I did change a few things though. Instead of Devils Food cake I used just a regular chocolate cake mix and for the filling I used the seasonal vanilla cool whip! They were awesome! My husband, who actuall was notexcited about them at all, love them! He actually just asked me to make them for his office Holiday cookie swap! And of course the kids (8, 7, and 5) loved them too!

Our family loved these, however the batter was so thick they did not spread out on the pan and got very high. The recipe for the batter I usally make is not thick. I thought the cake should have been made like the box said. I bet they would have looked like the picture when finished. I have been making whoopie pies for years and this is the first time they got so high & thick. The fillig was better then the one I usually make, however there was a lot of filling left over and I packed a lot into each pie. We ate the left over filling with chocolate ice cream. I always use parchment paper when baking & store with plastic wrap between two pie to prevent them from sticking to each other.

These were a big hit! My kids really enjoyed them and so did my co-workers. If you bake with parchment paper, make sure to spray with nonstick spray. My first batch stuck to the paper. I will be making them again.