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28 servings, 1 whoopie pie (61 g) each
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Use a small ice cream scoop to quickly portion the batter onto the baking sheet.
Bake the cookies ahead of time. Cool, then place in single layer in freezer container and freeze up to 2 weeks. Thaw completely before using to assemble whoopie pies as directed.
Freeze any leftover whoopie pies in freezer container up to 1 week. Serve frozen, or thaw in refrigerator before serving.
Substitute caramel or toffee bits for the ginger, stirring them into the cream cheese mixture after adding the Cool Whip.
* 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.