Let's whip it up
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SOUR PATCH KIDS Whoopie Pies
Looking for a kid approved dessert? Try these yummy vanilla cream filled whoopie pies. Save on prep time by using refrigerated sugar cookie dough.
Ingredient list
- 1 pkg. (16.5 oz.) refrigerated sliceable sugar cookies
- 40 SOUR PATCH KIDS Candies (about 3/4 cup)
- 1 pkg. (4-serving size) vanilla instant pudding mix
- 1 cup milk
- 1 cup thawed frozen whipped topping
Nutrition factsNutrition information
Recipe Tips
Heat oven to 350°F.
Roll cookie dough into 40 balls; place, 3 inches apart, on parchment-covered baking sheets.
Bake 6 min. Top each of 20 cookies with 2 candies, pressing candies gently into tops of cookies. Bake an additional 1 to 2 min. or until edges of cookies are lightly browned. Cool 1 min. Transfer cookies to wire racks; cool completely.
Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Gently stir in whipped topping. Spoon into large resealable plastic bag. Refrigerate until ready to use.
Place untopped cookies, top sides down, on parchment-covered baking sheet. Cut small piece off one bottom corner of pudding-filled bag. Use to pipe pudding mixture onto tops of cookies on prepared baking sheet.
Cover with remaining cookies, top sides up, to make 20 sandwiches. Refrigerate until ready to serve.
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