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HEAT oven to 350°F.
PREPARE cake batter using the egg white version, and bake in 24 paper-lined muffin cups as directed on package. Cool in pans 15 min. Pierce cupcakes with large fork at 1/2-inch intervals.
ADD boiling water to gelatin mix; stir with whisk 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 3 hours.
FROST cupcakes with COOL WHIP. Draw footballs on cupcakes with decorating icing; decorate with sprinkles.