Lemon-Raspberry Whoopie Pies

51 16 servings, 1 whoopie pie (103 g) each
Recipe By
1
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Prep Time
20
min.
Total Time
51
min.
Servings

16 servings, 1 whoopie pie (103 g) each

Whether they're for a potluck or a family treat, these Lemon-Raspberry Whoopie Pies never fail to please!

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What You Need

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Make It

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  • 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 centres comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
  • Beat cream cheese spread 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.

Size Wise

Balance out your food choices throughout the day so you can enjoy one of these portion-controlled whoopie pies.

Substitute

Prepare using a red velvet or carrot cake mix.

Servings

  • 16 servings, 1 whoopie pie (103 g) each

Nutritional Information

Serving Size 16 servings, 1 whoopie pie (103 g) each
AMOUNT PER SERVING
Calories 320
% Daily Value
Total fat 13g
Saturated fat 6g
Cholesterol 45mg
Sodium 390mg
Carbohydrate 47g
Dietary fibre 1g
Sugars 31g
Protein 4g
   
Vitamin A 6 %DV
Vitamin C 10 %DV
Calcium 2 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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