Triple-Chocolate Whoopie Pies

Triple-Chocolate Whoopie Pies recipe

                        Triple-Chocolate Whoopie Pies

What You Need

1.pkg. (2-layer size) devil’s food cake mix
2. 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 JET-PUFFED Marshmallow Creme
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
 How To Make Them

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 Tbsp. COOL WHIP mixture between cookies.

kraft kitchens tips

SIZE-WISE
Enjoy your favorite foods while keeping portion size in mind.
SUBSTITUTE
Prepare using a red velvet or carrot cake mix.
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