Salted Caramel Whoopie Pie in a Jar
1/3 cup water
3 large eggs
2/3 cup cold heavy cream
1 (1.75 quart) container vanilla ice cream
Sweetened whipped cream
1 teaspoon coarse kosher salt, divided
HEAT oven to 350°F. Line baking sheets with parchment paper. Beat cake mix, oil, water and eggs in large bowl with electric mixer on medium speed until moistened. Beat 1 minute.
DROP batter onto prepared baking sheets using a medium scoop, 2 inches apart, to make 28 mounds. Bake 10 to 12 minutes or until centers are set. Cool completely on parchment paper on wire racks.
BEAT cream in medium bowl with electric mixer on high speed until soft peaks form. Blend in frosting.
REMOVE whoopie pies from paper. Place 14 pies into 14 (1 pint) wide mouth canning jars. Top each with 1 large scoop ice cream and 1 tablespoon frosting mixture. Drizzle with 1 tablespoon caramel topping. Top with remaining whoopie pies, frosting mixture and caramel topping. Cover and freeze until ready to serve. Let stand at room temperature 5 minutes before serving. Top with whipped cream. Sprinkle with salt.
Serving Size (1 of 14 whoopie pies), Calories 670 (Calories from Fat 280), Total Fat 32g (Saturated Fat 13g, Trans Fat 2g), Cholesterol 95mg, Sodium 670mg, Total Carbohydrate 92g (Dietary Fiber 2g, Sugars 69g), Protein 7g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.