Ingredients

1

cup SpongeBob SquarePants Fruity Splash™ cereal

1

tablespoon butter, softened

2

tablespoons granulated sugar

1

                        cup Original Bisquick™ mix

1

egg

1/3

cup milk

Yellow food color, if desired

Additional whole and crushed cereal

4

oz cream cheese, softened (half of an 8-oz package)

2

tablespoons butter, softened

3

tablespoons strawberry-flavored syrup

2

tablespoons powdered sugar

Red food color, if desired

Preparation

Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.

Place 1 cup cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor); set aside. In medium bowl, beat 1 tablespoon butter and the granulated sugar with electric mixer on low speed until creamy. Add crushed cereal and remaining Whoopie Pancake ingredients. Beat on medium speed about 1 minute, scraping bowl occasionally, until smooth.

On cookie sheets, drop batter by tablespoonfuls 2 inches apart. Top half of them with whole cereal pieces. Bake 7 to 8 minutes or until tops spring back when lightly touched. Cool 2 minutes. Gently remove to cooling racks; cool completely, about 30 minutes.

In small bowl, mix cream cheese, butter, strawberry syrup and powdered sugar until creamy. Add red food color; mix well. Assemble whoopie pies by spreading 1 to 2 tablespoons filling between 2 pancakes; the top pancake of each should be a pancake that was baked with pieces of whole cereal on top. Roll edges of whoopie pies in additional crushed cereal. Serve immediately, or cover and refrigerate until ready to serve.