Key Lime Whoopie Pies

Everyone loves to make whoopie…pie that is 😉

It’s getting to be that kind of humid, sweaty weather that makes you want to plop your behind on white sand and have very deep thoughts, such as “Should my next one be daiquiri or mai thai? Decisions, decisions.”

Unfortunately, I can only dream of bikini bliss at the moment, but that doesn’t mean I can’t get a hint of the keys in my kitchen. And by that I mean key lime juice (humor me).

This recipe is extremely easy to make and doesn’t take a lot of time. The yellow graham cracker cake is moist, but not dense, and the whipped lime filling is very light and fluffy-no extra sugar required!

Now where did I put my margarita…

[Recipe from Betty Crocker. Makes roughly 18 pies.]


  • Hand mixer


  • 1 box yellow cake mix
  • 1/2 cup water
  • 1/2 cup veggie oil
  • 3 eggs
  • 1 cup graham cracker crumbs
  • 1 (14 oz.) can sweetened condensed milk
  • 6 Tbl. bottled key lime juice or plain lime juice (you can use real limes-you’ll need about 3 medium limes)
  • 1 (8 oz.) container frozen whipped topping, thawed (fat free works great)
  • 1 (6 oz.) Yoplait key lime pie yogurt (Yoplait light works great)
  • Green food coloring (optional)

Heat oven to 350 degrees. Grease cookie sheets with cooking spray.

In a large bowl, beat cake mix, water, oil, eggs, and graham on low speed until moistened. Beat 1 min. on high speed. Dollop 1-2 inch balls of batter onto the baking sheet, roughly 2 inches apart. Bake 13 min. or until set (do NOT overbake). Cool 2 min. then remove from the sheet and place on a cooling rack. Cool completely, about 15 min.

In another large bowl, beat the condensed milk and lime juice on high speed until thick. Fold in Yoplait, then the whipped topping, then the food coloring. For each whoopie pie, spread the desired amount of filling on the bottom of 1 cookie. Top with a second cookie, bottom side-down. Gently press together. Store in the fridge.

Keeps refrigerated about 1 week.


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