1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 jar (198 g) Jet-Puffed Marshmallow Creme
1/3 cup finely chopped crystallized ginger
1/4 tsp. ground cinnamon
3 cups thawed Cool Whip Whipped Topping
1/2 cup Halloween sprinkles
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How do I make it ?
Heat oven to 350ºF.
Beat first 7 ingredients with mixer until blended. Drop 2 Tbsp. batter, 3 inches apart, into 56 mounds on baking sheets sprayed with cooking spray.
Bake 12 to 14 min. or until toothpick inserted in centres comes out clean. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
Beat cream cheese, marshmallow creme, ginger and cinnamon in large bowl with mixer until blended. Whisk in Cool Whip.
Spread 2 Tbsp. cream cheese mixture onto bottom side of each of 28 cookies; top with remaining cookies. Coat edges with sprinkles. Keep refrigerated.
Kraft Kitchen Tips!
Use a small ice cream scoop to quickly portion the batter onto the baking sheet.
Bake the cookies ahead of time. Cool, then place in single layer in freezer container and freeze up to 2 weeks. Thaw completely before using to assemble whoopie pies as directed.
Freeze any leftover whoopie pies in freezer container up to 1 week. Serve frozen, or thaw in refrigerator before serving.
Substitute caramel or toffee bits for the ginger, stirring them into the cream cheese mixture after adding the Cool Whip.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 4 g
Cholesterol 30 mg
Sodium 230 mg
Carbohydrate 28 g
Fibre 1 g
Sugars 19 g
Protein 2 g
28 servings, 1 whoopie pie (61 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.