Lemon-Raspberry Whoopie Pies - Kraft Recipes Top
Comida Kraft
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Lemon-Raspberry Whoopie Pies

Prep Time
Total Time

16 servings, 1 whoopie pie each

Combine sugary sweetness and citrusy tang—all between two crumbly cookies—when you fire up the oven and bake these Lemon-Raspberry Whoopie Pies.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Prepare cake batter as directed on package, except reduce the water to 1/2 cup. Add dry pudding mix; mix well.
  • Drop batter into 32 mounds, 2 inches apart, on baking sheets, using about 1 Tbsp. batter for each mound.
  • Bake 10 to 12 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
  • Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Gently stir in COOL WHIP, lemon zest and raspberries.
  • Place bottom sides of 2 cookies together for each whoopie pie, spreading about 2 Tbsp. COOL WHIP mixture between cookies.

Special Equipment Needed

Size Wise

Balance out your food choices throughout the day so you can enjoy one of these portion-controlled whoopie pies.


Prepare using a red velvet or carrot cake mix.


  • 16 servings, 1 whoopie pie each

Nutritional Information

Serving Size 16 servings, 1 whoopie pie each
Calories 310
Total fat 14g
Saturated fat 7g
Cholesterol 55mg
Sodium 340mg
Carbohydrate 43g
Dietary fiber 1g
Sugars 30g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 4 %DV
Calcium 8 %DV
Iron 4 %DV

* 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.

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