What You Need
1
pkg. (2-layer size) chocolate cake mix
24
OREO Cookies
1
chewy fruit snack roll
1
tub (12 oz.) COOL WHIP Whipped Topping, thawed
2
Tbsp. multi-colored sprinkles
Make It
HEAT oven to 350ºF.
PREPARE cake batter and bake as directed on package for 24 cupcakes, placing 1 cookie in each paper-lined muffin cup before covering with batter. Cool completely.
MEANWHILE, cut fruit snack lengthwise into thirds. Wind each strip, in spiral fashion, around separate wooden spoon to form spiral. Place in shallow pan; freeze 10 min.
REMOVE cupcakes from paper liners just before serving. Arrange 12 cupcakes in circle on large plate; cover with 3 cups COOL WHIP and remaining cupcakes, top-sides down. Spoon remaining COOL WHIP onto center of cupcake stack; top with sprinkles. Carefully slide fruit snack spirals from spoons; use to garnish dessert. Serve immediately.
PREPARE cake batter and bake as directed on package for 24 cupcakes, placing 1 cookie in each paper-lined muffin cup before covering with batter. Cool completely.
MEANWHILE, cut fruit snack lengthwise into thirds. Wind each strip, in spiral fashion, around separate wooden spoon to form spiral. Place in shallow pan; freeze 10 min.
REMOVE cupcakes from paper liners just before serving. Arrange 12 cupcakes in circle on large plate; cover with 3 cups COOL WHIP and remaining cupcakes, top-sides down. Spoon remaining COOL WHIP onto center of cupcake stack; top with sprinkles. Carefully slide fruit snack spirals from spoons; use to garnish dessert. Serve immediately.
Kraft Kitchens Tips
Make Ahead
Cupcakes can be baked ahead of time. Store in airtight container up to 24 hours before using to assemble dessert.
Source: Kraft Recipes
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