4 oz cream cheese, softened (half of an 8-oz package)
2tablespoons butter, softened
3tablespoons strawberry-flavored syrup
2tablespoons powdered sugar
Red food color, if desired
Instructions:
Preheat oven to 350°F and line large cookie sheets with cooking parchment paper.
1. Crush 1 cup of cereal in a resealable bag using a rolling pin or food processor. Set aside.
2. In a medium bowl, use an electric mixer on low speed to beat 1 tablespoon of butter and granulated sugar until creamy.
3. Add the crushed cereal and the rest of the Whoopie Pancake ingredients. Beat on medium speed for about 1 minute until smooth, scraping the bowl occasionally.
Spoon batter onto cookie sheets, leaving 2 inches of space between each one. Place whole cereal pieces on top of half of the cookies. Bake for 7 to 8 minutes until the tops bounce back when touched lightly. Let them cool for 2 minutes, then transfer to cooling racks to cool completely for about 30 minutes.
Combine cream cheese, butter, strawberry syrup, and powdered sugar in a small bowl until smooth. Stir in red food color. Spread 1 to 2 tablespoons of filling between 2 pancakes; ensure the top pancake has whole cereal pieces on top. Roll edges of whoopie pies in more crushed cereal. Serve immediately or refrigerate until ready to enjoy.