Wigglin' Jigglin' Cupcakes

1. 1

   Add boiling water to gelatin mix in medium bowl; stir 3 min.

2. 2

   until completely dissolved.

3. 3

   (Do not add cold water.)

4. 4

   Pour into 15x10x1-inch pan sprayed with cooking spray.

5. 5

   Refrigerate 3 hours or until firm.

6. 6

   Meanwhile, prepare cake batter and bake as directed on package for 24 cupcakes.

7. 7

   Cool completely on wire racks.

8. 8

   Dip bottom of 15x10x1-inch pan in water 15 sec.

9. 9

   Use 2-inch round cookie cutter to cut 24 JIGGLERS from gelatin.

10. 10

    Cut cupcakes horizontally in half.

11. 11

    Place 2 tsp.

12. 12

    COOL WHIP on bottom half of each cupcake; top with 1 JIGGLERS and 2 tsp.

13. 13

    COOL WHIP.

14. 14

    Cover with tops of cupcakes; press gently into COOL WHIP to secure.

15. 15

    Top with remaining COOL WHIP and sprinkles.

* Per serving · 4 servings · Values may vary.

No additional tips available.