Peanut Butter and Jelly Whoopie Pies

Peanut Butter and Jelly.  I think these two flavors represent going to school.  My poor son has eaten his share of PB&J sandwiches over the last few years since he started attending school, but he still loves them.  My daughter just started school so after the initial excitement of going to school wore off... she balked a bit. The long days started to get to her and she cried this past week about going to school.  I told her I would make her a fun treat when she got back home to appease her. Okay, I bribed her.  LOL!  As soon as I picked them up from school they asked what I had made them.  These Peanut Butter and Jelly Whoopie Pies did not disappoint.  The biggest kid in my house, my husband, ate them the most enthusiastically.  Not bad for my first attempt at making a whoopie pie.  "Whoppie!!"

 Ingredients:
1 box yellow cake mix
1/2 cup creamy peanut butter
1/4 cup canola oil
1/2 cup milk
3 eggs

Filling:
1 (8oz) brick cream cheese room temperature
1 cup strawberry jam
1/3 cup powdered sugar



Directions:

Mix batter with all ingredients until smooth.   Place in whoopie pie pan or use a cookie scoop to make even balls of batter and bake on a cookie sheet.  Bake in a 350 oven for 10-12 minutes.  Allow to cool in pan.  

Mix cream cheese, jam and sugar together with a wooden spoon until cream. Allow to chill and set for several hours in the fridge.  Apply a dollop between two whoppie pies.  Enjoy.

Note: Keep filling in fridge to store.  These whoppie pies must also be refrigerated due to the cream cheese.  If you prefer you can use a store bought white frosting and mix in jam for a different take on the filling. 

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