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Pink Almond Whoopie Pies

Spice Islands®

Pink Almond Whoopie Pies


  • Prep Time: 40 minutes
  • Total Time: 55 minutes

30 whoopie pies


Whoopie Pies

1 box (18.25 ounces) white cake mix

1 box (4 serving size) instant vanilla pudding mix

3/4 cup water

1/2 cup Mazola® Corn Oil

3 eggs

1 teaspoon Spice Islands® Pure Almond Extract

1 teaspoon food color, red


4 ounces cream cheese, softened

1/4 cup butter OR margarine, softened

1 jar (7 ounces) marsmallow cream

1-1/2 cups powdered sugar

1 teaspoon Spice Islands® Pure Vanilla Extract

1 teaspoon Spice Islands® Pure Almond Extract

1 cup fresh raspberries

1/2 cup fresh blueberries

Powdered sugar, for garnishing


Preheat oven to 350°F.  Line baking sheets with parchment paper or lightly spray with cooking spray.

Combine all whoopie pie ingredients in a large bowl.  Beat with electric mixer until well mixed; beat 1 minute on high speed. 

Drop batter by tablespoonful onto prepared pans, about 2-inches apart.  Bake for 12 to 15 minutes or until cookies seem set and are lightly browned.  Cool 2 minutes and carefully remove from baking sheet to cool on wire rack.

Combine cream cheese, butter, marshmallow cream, powdered sugar, vanilla and almond extract in a large bowl with electric mixer until light fluffy.  For each whoopie pie, spread about 2 tablespoons of filling on one cookie, top with a few berries and add second cookie.  Garnish tops with powdered sugar.  Refrigerate until ready to serve.

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