Ingredients
1/2
cup butter, softened
1
box Betty Crocker™ Super Moist™ white cake mix
1
box (4-serving size) vanilla instant pudding and pie filling mix
1/2
cup milk
2
eggs
1/2
cup Betty Crocker™ Whipped fluffy white frosting (from 12-oz container)
3/4
cup marshmallow crème (from 7-oz jar)
1
cup powdered sugar
4
teaspoons milk
Orange edible glitter
Preparation
Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
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.
Using 1 1/2-inch scoop, drop slightly mounded scoops of dough about 1 inch apart onto cookie sheet.
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.
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.
In small bowl, mix powdered sugar and 4 teaspoons milk with spoon until smooth. Drizzle icing over sandwich cookies. Sprinkle with edible glitter.
