Prepare cake batter as directed on package; pour evenly into 3 bowls. Add dry blue gelatin mix and blue food coloring to batter in one bowl; mix well. Repeat with batter in second bowl with dry red gelatin mix and red food coloring.
Spoon blue batter into 24 paper-lined muffin cups; top with plain batter, then red batter.
Bake as directed on package for cupcakes. Cool cupcakes in pans 10 min. Remove to wire racks; cool completely.
Beat pudding mix, milk and sugar in medium bowl with whisk 2 min. Stir in COOL WHIP; spread onto cupcakes. Top with fruit just before serving.
How to Use Remaining Dry Gelatin Mixes
Add 1/2 cup boiling water to each flavor of the remaining dry gelatin mixes in separate bowls; stir 2 min. until completely dissolved. Stir 1/2 cup cold water into gelatin in each bowl. Refrigerate until firm. Serve topped with thawed COOL WHIP Whipped Topping, if desired.
How to Store
Keep frosted cupcakes refrigerated.
How to Test Cake for Doneness
To prevent overbaking, check cakes or cupcakes at the minimum baking time indicated in recipe. Insert a toothpick in center of cake. If it comes out clean, the cake is done. If it does not come out clean, return to the oven for a few additional minutes before rechecking.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fiber 1g
* 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.