1 can (10 fl oz/284 mL) mandarin oranges, undrained
1 cup canned crushed pineapple in juice, undrained
1 cup Jet-Puffed Miniature Marshmallows
1-1/2 cups thawed Cool Whip Whipped Topping
1/2 cup sweetened flaked coconut, toasted
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How do I make it ?
Prepare cake batter and bake as directed on package for 24 cupcakes. Cool 10 min. (Do not remove cupcakes from pans.) Pierce tops with fork or skewer.
Add boiling water to dry jelly powder in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
Meanwhile, combine dry pudding mix, oranges, pineapple and marshmallows in large bowl. Gently stir in Cool Whip. Refrigerate 30 min.
Spread pudding mixture onto cupcakes; sprinkle with coconut.
Kraft Kitchen Tips!
How to Easily Poke Holes in Cupcakes
Use a meat fork to make the holes in the cupcakes to fill with the dissolved jelly.
How to Store
Keep frosted cupcakes refrigerated.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 2 g
Cholesterol 25 mg
Sodium 210 mg
Carbohydrate 28 g
Fibre 1 g
Sugars 22 g
Protein 2 g
24 servings, 1 cupcake (88 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.