what you need
1
pkg. (2-layer size) chocolate cake mix
14
OREO Cookies, coarsely chopped
1
pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1
cup milk
1/4
cup powdered sugar
2
cups thawed COOL WHIP Whipped Topping
48
semi-sweet chocolate chips, for eyes
make it
HEAT oven to 350°F.
PREPARE cake batter as directed on package; stir in cookies. Spoon into 24 paper-lined muffin cups. Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min.; remove to wire racks. Cool completely.
BEAT pudding mix, milk and sugar in large bowl with whisk 2 min. Stir in COOL WHIP. Spoon into pastry bag fitted with basket-weave tip.
PIPE pudding mixture onto tops of cupcakes. Add chocolate chips for the eyes. Keep refrigerated.
kraft kitchens tips
MAKE AHEAD
Decorated cupcakes can be stored in refrigerator up to 8 hours before serving.
IF YOU DON'T HAVE A PIPING BAG
Fill a resealable plastic food storage bag with pudding mixture; seal bag. Cut corner off bottom of bag, then squeeze pudding mixture from bag onto cupcakes.
kraftrecipes.com
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