Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix and milk into batter before spooning into muffin cups sprayed with cooking spray.
Cool cupcakes 10 min. Remove from pans to wire racks; cool completely.
Mix frosting and COOL WHIP until blended; use to frost cupcakes, adding thin layer of frosting on sides and rounded mounds on tops to resemble igloos. Press 1 large marshmallow half into COOL WHIP mixture at front of each igloo for the door. Press miniature marshmallows into remaining COOL WHIP mixture to resemble photo.
For an "icy" lawn for your igloo, mix 1/2 tsp. water with a few drops blue food coloring. Add to 1 cup BAKER'S ANGEL FLAKE Coconut in resealable plastic bag; seal bag. Shake until coconut is evenly tinted. Use more food coloring for a darker shade and less coloring for a lighter shade. Sprinkle around igloos on plates.
* 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.