Place cupcakes in muffin pan cups. Use large fork to pierce holes at 1/4-inch intervals in tops of cupcakes.
Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Drizzle over cupcakes with small spoon.
Refrigerate 3 hours or until gelatin is firm. When ready to serve, dip bottom of muffin pan in warm water 10 sec.; unmold onto serving plate. Frost with COOL WHIP. Garnish with remaining ingredients.
Gelatin-filled cupcakes can be made in advance. Freeze in airtight container up to 1 week. Thaw in refrigerator overnight, then frost with COOL WHIP and garnish just before serving.
How to Store
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 24 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.