Eggnog "Snow" Whoopie Pies
In this holiday treat, homemade eggnog ice cream is placed in between two soft and moist cake mix whoopie pies. A festive holiday treat, its rich and creamy flavor make it the best, and coldest, whoopie pie recipe you'll ever try. This holiday season do something different and enjoy a cold dessert after a warm meal. You won't regret a single bite.
Notes
Celebrate With More Festive Recipe Ideas
As we approach the holiday season, why not continue the festive fun in the kitchen with a few more Christmas recipes to delight your taste buds? If you enjoyed making the Eggnog "Snow" Whoopie Pies, you'll love trying your hand at making Gingerbread Trifle. Layers of gingerbread cake, spiced whipped cream, and molasses drizzle combine to create a decadent and comforting dessert perfect for the holiday season.
If you're in the mood for something a bit lighter, consider making Cranberry Orange Cheesecake Bars. These bars feature a buttery graham cracker crust topped with a creamy cheesecake layer swirled with tangy cranberry orange compote. It's a delightful combination of flavors that will be sure to impress your holiday guests.
For a classic Christmas dessert with a twist, try making Peppermint Bark Brownies. Rich and fudgy brownies are topped with a layer of white chocolate peppermint bark, creating a deliciously festive treat that is both visually stunning and incredibly tasty.
No matter which recipe you choose to try next, we hope these suggestions inspire you to continue experimenting in the kitchen and spreading holiday cheer through delicious treats. Happy baking!
Ingredients
- 1 ounce chocolate cake mix
- 1 pint of eggnog
- 2 eggs
- 1/3 cup vegetable oil
- 1 tablespoon brandy
Instructions
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Place frozen ice cream maker insert in unit; attach paddle and turn on. Add eggnog and Brandy (flavoring); churn according to manufacturer's recommendations.
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Add mixture to a gallon sized freezer bag and freeze for 2 hours.
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Preheat oven to 375 degrees F.
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In a medium sized mixing bowl combine cake mix, eggs and oil; beat until well combined.
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Scoop small quantity into palm of hand and roll into balls. Place on ungreased cookie sheet and bake for 7-9 minutes. Remove from oven and gently flatten with spatula; cool on wire rack.
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Scoop teaspoon of ice cream onto bottom side of cookie and top with another cookie to form the ice cream sandwiches.
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Wrap leftovers in wax paper and store in air tight container in freezer.
