Wigglin' jigglin' cupcakes

24 Servings

Ingredients

Quantity Ingredient
2½ cup Boiling water (do not add cold water)
2 packs (8-serving size) or 4 packages (4-serving size) orange-flavor gelatin dessert
1 pack (2-layer size) yellow or chocolate cake mix or yellow or chocolate cake mix with pudding in the mix
1 Tub (12 ounces) frozen whipped topping, thawed
Halloween sprinkles (orange and black)

Directions

Stir boiling water into gelatin in medium bowl at least 3 minutes until completely dissolved. Pour into 15-by-10-inch pan. Refrigerate at least 3 hours or until firm. Meanwhile, prepare and bake cake as directed on package for 24 cupcakes. Cool completely on wire racks. Cut each cupcake in half horizontally.

Dip bottom of 15-by-10-inch pan in warm water about 15 seconds. Using 2-inch round cookie cutter, cut out 24 Jigglers. Place small dollop of whipped topping atop bottom half of each cupcake. Place Jiggler circle atop each and add another small dollop of whipped topping. Place top half of cupcake on each stack and gently press onto whipped topping. Top with additional whipped topping and sprinkles. Makes 24. This recipe is from the folks at Crayola Kids magazine and Jell-O brand gelatin.

Recipe by: Milwaukee Journal Sentinel Posted to MC-Recipe Digest V1 #863 by Dianne Larson Ward <dianne@...> on Oct 24, 1997

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