LEMON-RASPBERRY WHOOPIE PIES

Lemon-Raspberry Whoopie Pies image

Combine sugary sweetness and citrusy tang-all between two crumbly cookies-when you fire up the oven and bake these Lemon-Raspberry Whoopie Pies.

Provided by My Food and Family

Categories Recipes

Time 51m

Yield 16 servings, 1 whoopie pie each

Number Of Ingredients 7

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Ingredients

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 tsp. lemon zest
1 cup fresh raspberries

Steps:

Heat oven to 350ºF.
Prepare cake batter as directed on package, except reduce the water to 1/2 cup. Add dry pudding mix; mix well.
Drop batter into 32 mounds, 2 inches apart, on baking sheets, using about 1 Tbsp. batter for each mound.
Bake 10 to 12 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 blended. Gently stir in COOL WHIP, lemon zest and raspberries.
Place bottom sides of 2 cookies together for each whoopie pie, spreading about 2 Tbsp. COOL WHIP mixture between cookies.

Nutrition Facts : Calories 310, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 55 mg, Sodium 340 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 30 g, Protein 3 g