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Key Lime Whoopie Pies

Key Lime Whoopie Pies
  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 18
The sweet tartness of key lime is captured in our whoopie pies made with Betty Crocker™ Super Moist™ Yellow cake, graham crackers and key lime pie yogurt.
By Jessica Walker
Updated March 13, 2013



  • 1 box Betty Crocker™ Super Moist™ yellow cake mix
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 cup graham cracker crumbs


  • 1 can (14 oz) sweetened condensed milk
  • 6 tablespoons bottled lime juice
  • 1 container (8 oz) frozen whipped topping, thawed
  • 1 container (6 oz) Yoplait® Light Fat Free Key lime pie yogurt
  • 1 teaspoon green food color


  • 1
    Heat oven to 350°F. Lightly spray cookie sheets with cooking spray.
  • 2
    In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened. Beat 1 minute on high speed. Using 1-inch scoop or tablespoon, drop dough 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 condensed milk and lime juice with electric mixer on high speed until thick. Fold in whipped topping, yogurt and food color.
  • 5
    For each whoopie pie, spread desired amount of filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Store covered in refrigerator.

  • You can make the filling ahead and store it in the refrigerator until you’re ready to assemble the whoopie pies.
  • Fresh lime juice can be substituted for bottled; you’ll need to juice about 3 medium limes to get 6 tablespoons.

No nutrition information available for this recipe
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