1 1/2 cups sour cream
1/3 cup unsalted butter, room temperature
2 large eggs
2 (16 oz.) containers
12 pink sugar wafer cookies
24 large marshmallows, halved crosswise
1 small tube black decorating gel
HEAT oven to 350°F. Lightly spray cookie sheets with no-stick cooking spray.
COMBINE cake mix, sour cream, butter and eggs in large bowl. Beat with an electric mixer set on medium speed until well blended, scraping sides of bowl occasionally.
DROP by heaping tablespoons onto prepared cookie sheets.
BAKE 10 to 12 minutes or until cookies are just set. Transfer cookies to wire racks. Cool completely.
FROST cookies with strawberry frosting. Lay the sugar wafers on a cutting board and cut into small triangles with sharp kitchen knife. Place two of the triangles on each cookie for the piglet ears.
PLACE halved marshmallows, cut side down, on the frosted cookies to form snouts. Pipe two small dots of black decorating gel on each marshmallow for nostrils, and two large dots on cookies for eyes.
Serving Size (1/48 of recipe), Calories 170 (Calories from Fat 60), Total Fat 7g (Saturated Fat 3g, Trans Fat 1g), Cholesterol 15mg, Sodium 125mg, Total Carbohydrate 26g (Dietary Fiber g, Sugars 20g), Protein 1g, 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.