1 box spice cake mix
1/3 cup veggie oil
1/4 cup water
1 packet cheesecake pudding
3 tbsp pure maple syrup
1 cup whipping cream
4-6 oz cream cheese softened
(see notes below if you want cool whip version instead)
Preheat oven to 350 degrees
Combine cake mix, oil, eggs & water in bowl.
Drop by tablespoon onto lined cookie sheet (leave about an inch between each cookie)
Bake 8-9 minutes
Cool on pan 5 minutes, move to wire rack and cool 15 more minutes
Beat softened cream cheese on low for a min or until fluffy, add dry pudding packet, maple syrup & two tbsp of whipping cream, beat on low till pudding is fully incorporated into cream cheese and add remaining whipping cream, turn speed to high and beat until stiff peaks form. Let set in fridge for at least an hour before frosting.
for cool whip version, make cheesecake pudding w/1 cup of milk, let set up in fridge for 10 minutes, then fold in whipped topping and maple syrup. The cinnamon cool whip would be good too.
You could also use store bought frosting and just mix in the maple syrup.
Place a dollop of frosting in center and top w/another cookie.
Now go enjoy these. Wait, you probably need a frothy drink to go with these bad boys. In case you missed this post; pumpkin latte mudslide, Here is the recipe for the other one I was supposed to share...
Pumpkin Fluff Mudslide.
1 cup coffee ice cream
1 1/2 oz kahlua
1 1/2 oz marshmallow fluff vodka
1 1/2 Pumpkin Cream liqueur)or pumpkin eggnog)
1 cup ice
1 pinch pumpkin pie spice(optional)
Place all ingredients in blender and blend to desired consistency Keep in mind you can make this w/more or less of any ingredient, including alcohol. This would be super simple to adapt to a Non Alcoholic version, just omit the alcohol and use 3 oz coffee and substitute pumpkin spice coffee creamer.