Staff Reporter Taylor Moore
Ingredients
1 box devil’s food cake mix
½ cup water
½ cup vegetable oil
1 box devil’s food cake mix
½ cup water
½ cup vegetable oil
3 eggs
2 tablespoons red food coloring
2 tablespoons red food coloring
1 box (4-serving size) chocolate instant pudding mix1 cup butter, softened
2 cups marshmallow creme
1 ½ cups powdered sugar
1 teaspoon vanilla extract
½ cup fresh blueberries
½ cup fresh raspberries
Directions
1. Heat oven to 350°F. Line cookie sheets and lightly spray with cooking spray.
2. In a large bowl, beat cookie ingredients with mixer slowly until moist & beat 1 minute faster. Drop batter by 1/4 cups about 2 inches apart onto cookie sheets.
3. Bake 13 to 16 minutes. Cool 2 minutes & remove from cookie sheets to cooling racks. Cool completely, which is about 15 minutes.
4. In a large bowl, beat filling ingredients with a mixer on high speed until light and fluffy. For each sandwich cookie pie, spread about 1/4 cup filling on the bottom of 1 cooled cookie. Top with blueberries, raspberries and a second cookie, bottom side down. Store covered in refrigerator and enjoy!
1. Heat oven to 350°F. Line cookie sheets and lightly spray with cooking spray.
2. In a large bowl, beat cookie ingredients with mixer slowly until moist & beat 1 minute faster. Drop batter by 1/4 cups about 2 inches apart onto cookie sheets.
3. Bake 13 to 16 minutes. Cool 2 minutes & remove from cookie sheets to cooling racks. Cool completely, which is about 15 minutes.
4. In a large bowl, beat filling ingredients with a mixer on high speed until light and fluffy. For each sandwich cookie pie, spread about 1/4 cup filling on the bottom of 1 cooled cookie. Top with blueberries, raspberries and a second cookie, bottom side down. Store covered in refrigerator and enjoy!
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