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Full Moon Pies

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By Betty Crocker Kitchens
Updated Oct 4, 2011
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Betty Crocker™ Super Moist™ cake mix and vanilla pudding make this delightful sandwich cookies filled with Betty Crocker® frosting - a perfect dessert for Halloween.

Full Moon Pies

  • Prep Time 30 min
  • Total 55 min
  • Servings 12
  • Ingredients 10
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Ingredients

Cookies

Filling

  • 1/2 cup from 1 tub (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • 3/4 cup marshmallow crème (from 7-oz jar)

Icing

  • 1 cup powdered sugar
  • 4 teaspoons milk
  • Orange edible glitter

Instructions

  • Step 
    1
    Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  • Step 
    2
    In large bowl, beat butter with electric mixer on medium speed until creamy. Add cake mix, pudding mix, 1/2 cup milk and the eggs; beat on medium-high speed until blended.
  • Step 
    3
    Using 1 1/2-inch scoop, drop slightly mounded scoops of dough about 1 inch apart onto cookie sheet.
  • Step 
    4
    Bake 10 to 12 minutes until set (do not overbake). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
  • Step 
    5
    In medium bowl, mix filling ingredients until well blended. For each pie, spread about 1 tablespoon filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.
  • Step 
    6
    In small bowl, mix powdered sugar and 4 teaspoons milk with spoon until smooth. Drizzle icing over sandwich cookies. Sprinkle with edible glitter.

Nutrition

Nutrition Facts are not available for this recipe

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