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Cherry Whoopie Pies

Cherry Whoopie Pies

Ingredients

Cookies

  • 1 (10 ounce) jar maraschino cherries
  • 1 (18-1/4 ounce) box red velvet cake mix
  • 3 eggs
  • 1/2 cup canola oil
  • 1 teaspoon almond extract

Filling

  • 1 (16 ounce) can cream cheese frosting
  • 1 (12 ounce) carton frozen whipped topping, thawed
  • 1 (10 ounce) jar maraschino cherries, drained and chopped

Instructions

  1. Cut 22 cherries in half (save remaining cherries for another use).
  2. In a large bowl, combine the cake mix, eggs, oil and extract; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Drop by tablespoonsful 2 inches apart onto greased baking sheets. Top each with a cherry half.
  3. Bake at 350 degrees F for 8-10 minutes or until edges are set.
  4. Cool for 2 minutes before removing to wire racks to cool completely.
  5. For filling, beat frosting and whipped topping until blended; fold in cherries. Spread filling on the bottoms of half of the cookies; top with remaining cookies.
  6. Store in the refrigerator.

Yield: about 2 dozen

Nutrition: 1 whoopie pie equals 290 calories, 14 g fat (5 g saturated fat), 26 mg cholesterol, 198 mg sodium, 39 g carbohydrate, trace fiber, 2 g protein

Recipe and photo credit: National Cherry Growers Foundation




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