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24 Servings
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.
1
1 pkg. (2-layer size) cake mix, any flavour
2
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding
3
1-1/2 cups milk
4
1 cup thawed Cool Whip Whipped Topping
5
assorted candies
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How do I make it ?
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Just follow our 3 simple steps
Step 1
Prepare and bake 1 pkg. (2-layer size) cake mix (any flavour) as directed on package for 24 cupcakes. Cool completely. Step 2
Add 1-1/2 cups cold milk to 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding in medium bowl. Beat with wire whisk until well blended. Refrigerate 5 min. Gently stir in 1 cup thawed Cool Whip Whipped Topping. Tint with a few drops of food colouring, if desired. Spread evenly onto tops of cupcakes. Step 3
Decorate with chewy fruit snacks and candy hearts. Store in refrigerator. Kraft Kitchen Tips!
Make it Easy
Pour the cake batter into large resealable plastic bag. Snip off 1 corner from bottom of bag and squeeze the batter into paper-lined muffin cups. It's much quicker and less messy than spooning the batter into each cup.
Nutrition
Calories
178
Calories From Fat
0
% Daily Value
Fat 7.1 g
Saturated fat 0 g
Cholesterol
Sodium 218 mg
9 %
Carbohydrate 26.6 g
Fibre 0.2 g
Sugars 0 g
Protein 2.3 g
Vitamin A
2 %
Vitamin C
0 %
Calcium
5 %
Iron
3 %
Servings
24
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.
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