Prep Time 60m
Cook Time 10m
Ready Time 120m
Yield 18 whoopie pies

  • 1 (18.4 oz.) box Pillsbury™ Family Size Chocolate Fudge Brownie Mix
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 2 large eggs
  • 1 (16 oz.) container Pillsbury™ Creamy Supreme® Vanilla Flavored Frosting
  • 3/4 cup marshmallow creme
  • 1/4 cup Smucker's® Seedless Red Raspberry Jam
Preparation Directions
  • Step 1Heat oven to 350° F. Line cookie sheets with parchment paper.
  • Step 2Combine brownie mix, oil and eggs in medium bowl. Beat 30 to 40 strokes. Drop by tablespoonfuls onto prepared cookie sheet about 2 inches apart.
  • Step 3Bake 10 to 12 minutes or until edges are set. Cool 2 minutes on cookie sheet. Remove to wire rack to cool completely.
  • Step 4Beat frosting and marshmallow creme in medium bowl with electric mixer on medium speed until light and fluffy. Place half of pies flat side up. Spoon 2 tablespoons filling in center of each pie, then spoon 1/2 teaspoon jam over filling. Top with remaining pies, rounded side up. Press gently to spread filling.
  • TipWhoopie pies may be wrapped individually in plastic wrap and stored in the refrigerator for several days.
  • Step 1Marshmallow Whoopie Pies
  • Step 2Cafe Latte Whoopie Pies
  • Step 3Maple-bacon Whoopie Pies
  • Step 4Salted Caramel Whoopie Pies
  • Step 5Peanut Butter Whoopie Pies
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