I’ve been dreaming about the Dole Whip since the day we left Disneyland two years ago. If I could find it locally, I’d eat it at least once a week! That’s not an option, though, so instead I’ve tried to recreate the Dole Whip flavor in sandwich cookie form.
My husband says you can’t take Dole Whip and turn it into a cookie. It’s like taking and apple and turning it into an orange. He also doubted the filling saying that it would squish out all over the place when you tried to take a bite. I didn’t let that deter me, though.
- 1 package White Cake Mix
- 1 small package Pineapple Jell-O
- ½ stick Butter, melted
- 2 Eggs
- 1½ cups Heavy Whipping Cream
- 1 package (8 ounces) Mascarpone Cheese
- 1 cup Powdered Sugar
- 2 tsp Vanilla
- Pinch of salt
- Preheat oven to 325 degrees.
- Combine ingredients and mix well.
- Make 1 inch balls and place them on a baking sheet.
- Bake for 8-11 minutes.
- Allow to completely cool on a cookie rack.
- Whip the heavy whipping cream until stiff peaks form but don't over-do it. (If you go too far, you'll curdle it and then make butter.)
- While the whipping cream is going, combine mascarpone cheese, powdered sugar, salt and vanilla.
- Mix until smooth.
- When the whipping cream has formed stiff peaks, fold in the mascarpone mixture.
- Spoon into a zipper bag.
- Snip one corner off the bag and pipe onto the bottoms of ½ the cookies.
- Top with another cookie.
- Refrigerate until ready to eat.
- Serve and enjoy!
The first batch of Dole Whip Sandwich Cookies was a huge success! The filling didn’t squish out and my husband couldn’t get enough. He even told me that I should sell my recipe to Little Debbie! When I told him that wouldn’t work because they have a cold filling, he decided he’d take them to work and sell them for $1 each. He’s silly but it makes me happy to make things he enjoys eating!
I’ll be making these cookies pretty often! They are a delicious cookie and because they are pineapple flavored, I think they taste like summer!