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Red Velvet Moon Pies

Grandkids love to make ‘em and eat ‘em . . . and laugh at their red fingers.

1 (181/4-ounce) box red velvet cake mix

1 stick butter, softened
2 eggs, beaten

1 (15-ounce) can cream cheese frosting

Combine dry cake mix, butter, and eggs well. Drop by teaspoon onto parchment-paper-lined cookie sheet, then flatten each cookie. Bake at 350° for 8–10 minutes. Cool; spread cream cheese icing between 2 cookies. Makes about 60 cookies (30 filled moon pies).

Editor’s Extra: Delicious to add 3/4 cup mini chocolate chips to half the batter; spread icing on plain cookies, frost, then put a chocolate chip cookie on top.



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