Red Velvet Whoopie Pies

 

1

box Betty Crocker® SuperMoist® devil’s food cake mix

1/2

cup water

1/2

cup vegetable oil

3

eggs

2

tablespoons red food color

1

box (4-serving size) chocolate instant pudding and pie filling mix

1

cup butter or margarine, softened

2

cups marshmallow creme

1 1/2

cups powdered sugar

1

teaspoon vanilla

1/2

cup fresh blueberries

1/2

cup fresh raspberries

• 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.