Spoon frosting into medium bowl. Stir in 1 Tbsp. dry gelatin mix. Add COOL WHIP; whisk until blended. Refrigerate until ready to use.
Add boiling water to remaining gelatin mix in medium bowl; stir 2 min. until completely dissolved. Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
Meanwhile, beat cake mix, dry pudding mix, eggs, cold water and peanut butter with mixer until blended. (Batter will be thick.) Spoon into 24 paper-lined muffin cups. Bake 18 to 21 min. or until toothpick inserted in centers comes out clean. Cool completely.
Use paring knife to cut 1-1/4-inch wide piece from top of each cupcake, being careful to not cut through to bottom of cupcake; set removed centers aside. Cut gelatin into 24 cubes; place in cupcakes. Cover with removed cupcake tops, pressing gently into cupcakes to secure. Frost with COOL WHIP mixture.
Garnish with fresh strawberry halves before serving.
Spoon COOL WHIP mixture into piping bag fitted with decorative tip; use to pipe COOL WHIP mixture onto cupcakes.
How to Store
Store filled and frosted cupcakes in tightly covered container in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 1g
Total Carbohydrates 22g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.