No-bake cupcakes? Sure! Try them out right here. Get out the cream cheese, chocolate and whipped topping and let's get started.
What You Need
Original recipe yields 2 servings
1/2 cup thawed COOL WHIP Whipped Topping, divided
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled
1 Tbsp. powdered sugar
8 vanilla wafers
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Let's Make It
Mix 1/4 cup of the whipped topping, the cream cheese, melted chocolate and sugar until well blended.
Place 2 of the wafers in bottom of each of 2 paper-lined medium muffin cups. Cover with 1 Tbsp. of the whipped topping mixture. Repeat layers. Top evenly with remaining whipped topping. Cover.
Refrigerate at least 1 hour.
Enjoy a serving of this rich and indulgent dessert on special occasions.
Jazz It Up
Garnish with a sprinkling of unsweetened cocoa just before serving.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
2 servings, 1 cupcake 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.