OREO Birthday Cupcake Cake

1. 1

   Heat oven to 350 degrees F.

2. 2

   Prepare cake batter and bake as directed on package for 24 cupcakes, placing 1 cookie in each paper-lined muffin cup before covering with batter.

3. 3

   Cool completely.

4. 4

   Meanwhile, cut fruit snack lengthwise into thirds.

5. 5

   Wind each strip, in spiral fashion, around separate wooden spoon to form spiral.

6. 6

   Place in shallow pan; freeze 10 min.

7. 7

   Remove cupcakes from paper liners just before serving.

8. 8

   Arrange 12 cupcakes in circle on large plate; cover with 3 cups COOL WHIP and remaining cupcakes, top-sides down.

9. 9

   Spoon remaining COOL WHIP onto center of cupcake stack; top with sprinkles.

10. 10

    Carefully slide fruit snack spirals from spoons; use to garnish dessert.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.