Touchdown poke cupcakes

24 Servings

Ingredients

Quantity Ingredient
1 pack ( 2-layer size) white cake mix or cake mix with pudding
1 cup Boiling water
1 pack (4-serving size) JELL-O Brand Gelatin Dessert; any flavor
8 ounces COOL WHIP Whipped Topping; thawed
Chocolate Decorating Icing Sprinkles

Directions

HEAT oven to 350øF.

PREPARE cake mix as directed on package, using egg whites. Spoon batter into paper-lined muffin pan, filling each cup ½ full. Bake as directed on package. Cool cupcakes in pan 15 minutes. Pierce cupcakes with large fork at ½-inch intervals.

MEANWHILE, stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Spoon carefully over cupcakes.

Refrigerate 3 hours.

FROST cupcakes with whipped topping. Draw footballs on cupcakes with decorating icing. Decorate with sprinkles. Store leftover cupcakes in refrigerator.

Recipe by: KRAFT WEBSITE

Posted to brand-name-recipes by Meg Antczak <meginny@...> on Jan 19, 1998

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