1
box (4-serving size) chocolate instant pudding and pie filling mix
Filling
1
cup butter or margarine, softened
2
cups marshmallow creme
1 1/2
cups powdered sugar
1
teaspoon vanilla
Topping
1/2
cup fresh blueberries
1/2
cup fresh raspberries
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Steps
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.
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If you'd like smaller pies, use 2 tablespoons batter; bake 8 to 10 minutes or until set.
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Nutrition Facts are not available for this recipe
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