Frozen Whoopie Pie Mousse Pops


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Frozen Whoopie Pie  Mousse Pops
Frozen Whoopie Pie Mousse Pops
Ingredients
1 cup Krusteaz Complete Honey and Wheat Pancake Mix
1/2 cup milk
1/3 cup sugar
3 tbsp. canola oil
3/4 tsp. raspberry extract
3/4 cup Tru Whip whipped cream
1 6 oz container Chobani Raspberry Greek Yogurt
12 Whoopie Pie Cakes
Directions

Prep: 30 minutes, Bake: 10 minutes
Freeze: several hours, Serves: 4

1. Preheat oven to 350°F and spray a Wilton Mini Whoopie Pie tin or 24 mini muffin cups with nonstick cooking spray.
2. Stir together pancake mix, milk, sugar, oil and extract in a medium bowl. Spoon equal amounts into each cup and bake for 10 minutes. Let cool.*
3. Stir together whipped cream and yogurt in a medium bowl and spoon into a Wilton pastry bag. Snip about 1/2-inch off the end. Place sticks and base into pop cylinders and pipe a small amount of cream mixture in the bottom of each.
4. Top with a mini cake, then repeat layers until cylinders are full, ending with cream. Top with lids and freeze for several hours or overnight.

*Freeze 12 pies for future fun. 

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