1
box (4-serving size) chocolate instant pudding and pie filling mix
Filling
2
tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick cookie sheets). Lightly spray cookie sheets with cooking spray, or line with cooking parchment paper.
2
In large bowl, beat Cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed, scraping bowl occasionally. Drop batter by 2 tablespoonfuls 2 1/2 inches apart onto cookie sheets.
3
Bake 10 to 12 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
4
For each sandwich cookie pie, spread about 3 tablespoons of frosting on bottom of 1 cooled cookie. Top with second cookie, bottom side down. Store in single layer in covered container.
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A 2-tablespoon size cookie scoop is a good tool to make quick work of dropping batter onto cookie sheet.
Whoopie pies turn out best when baked one cookie sheet at a time on middle oven rack.
For a more decorated look, pipe frosting in a decorative swirl on bottom of each cookie before sandwiching.
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