Lighter Whoopie Pies

For cookies:
3/4 cup unsweetened applesauce
2 cups Splenda
2 eggs
2 cups skim milk
2 teaspoons vanilla extract
4 cups flour
1 tablespoon baking soda
2 teaspoons salt
5/8 cup cocoa

For filling:
2 (8 oz) pkgs fat-free cream cheese
2 (8 oz) tubs Cool Whip Lite, thawed
1 cup Splenda
1 teaspoon vanilla extract

Mix all cookie ingredients. Drop by tablespoons on ungreased cookie sheet. Bake at 425 degrees for about 7 minutes. Let cookies cool on a wire rack. Meanwhile, make filling. Beat together cream cheese, Splenda, and vanilla extract. Fold in Cool Whip Lite. Spread a layer of filling between two of the cookies. Refrigerate until ready to eat. Makes about 24 whoopie pies.

Note: When I first made these I thought the cookie part was a bit tough, but the next day they were better.

Number of Servings: 24

Recipe submitted by SparkPeople user TOPSVT3.