These Dirt & Worm Cakes are as much fun to make as they are to eat! Get your kids in the kitchen to help make these sweet cupcake treats.
What do I need ?
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
24 white cupcakes
1 cup boiling water
1 pkg. (85 g) Jell-O Orange Jelly Powder
2 cups thawed Cool Whip Whipped Topping
48 worm-shaped chewy fruit snacks
3 Tbsp. Oreo Baking Crumbs
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How do I make it ?
Place cupcakes in muffin pan cups. Use large fork to pierce holes at 1/4-inch intervals in tops of cupcakes.
Add boiling water to jelly powder; stir 2 min. until completely dissolved. Drizzle over cupcakes with small spoon.
Refrigerate 3 hours or until jelly is firm. When ready to serve, dip bottom of muffin pan in warm water 10 sec.; unmold onto serving plate. Frost with Cool Whip. Garnish with remaining ingredients.
Kraft Kitchen Tips!
Jelly-filled cupcakes can be made in advance. Freeze in airtight container up to 1 week. Thaw in refrigerator overnight, then frost with Cool Whip and garnish just before servnig.
How to Store
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 2 g
Cholesterol 25 mg
Sodium 150 mg
Carbohydrate 22 g
Fibre 0 g
Sugars 16 g
Protein 2 g
Makes 24 servings, 1 cupcake (65 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.