1 box (4 serving size) chocolate instant pudding and pie filling mix
1 cup (250 mL) butter or margarine, softened
2 cups (500 mL) marshmallow creme
1 1/2 cups (375 mL) icing sugar
1 tsp (5 mL) vanilla extract
1/2 cup (125 mL) fresh blueberries
1/2 cup (125 mL) fresh raspberries
Heat oven to 350ºF. Line cookie sheets with parchment paper or lightly spray with cooking spray.
In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 1/4 cupfuls 2 inches apart onto parchment-lined cookie sheets.
Bake 12 to 15 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each cookie pie, next page
spread about 1/4 cup filling on bottom of 1 cooled cookie. Top with blueberries, raspberries and second cookie, bottom side down.