Comida Kraft
Recipe Box

Holiday Poke Cupcakes

Prep Time
30
min.
Total Time
1
hr.
Servings

24 servings

Also Known As: POLAR POKE CAKES
Dress your cupcakes in their festive best with the poke-cake treatment in red gelatin and a Christmas tree marshmallow topper.

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What You Need

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Make It

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  • Prepare cake batter and bake as directed for cupcakes. Cool in pans 10 min. Pierce tops with fork.
  • Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min. Remove from pans.
  • Tint COOL WHIP with food coloring; spread onto cupcakes. Decorate as desired.

How to Easily Poke Holes in Cupcakes

Use a meat fork to make the holes in the cupcakes to fill with the dissolved gelatin.

Variation

Omit food coloring.

How to Safely Store COOL WHIP Desserts

Whether made ahead or leftover, desserts prepared or garnished with COOL WHIP Whipped Topping should be covered and stored in the refrigerator.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 160
Total fat 6g
Saturated fat 2.5g
Cholesterol 0mg
Sodium 160mg
Carbohydrate 26g
Dietary fiber 0g
Sugars 17g
Protein 2g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 2 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by from The second time I made these, I found that only filling the cupcakes 1/2 full with batter worked... The second time I made these, I found that only filling the cupcakes 1/2 full with batter worked much better. The cupcakes didn't bake up as high, so when I spooned the jello over them, it didn't flow over the sides of the cupcake papers. The cupcake recipe said it made 2 dozen - I ended up with 2 1/2 dozen the second time and they were much less messy! Also, reserve about 1 tablespoon of the jello mixture for the cool whip. After it cools a little, mix it into the cool whip - it is amazing what it does to the texture and it really adds to the flavor too!
Date published: 2008-01-03
Rated 4 out of 5 by from I made these cupcakes for my Sunday School Christmas party, and they were a BIG hit with the... I made these cupcakes for my Sunday School Christmas party, and they were a BIG hit with the children. I only have one question: has anyone found a neat and tidy way of spooning the JELL-O over the cupcakes? That was quite messy, and I didn't want the cupcakes sitting in JELL-O so I took each one out of the pan, placed it on paper towel, and then spooned the JELL-O. We were given a tip on "how to easily poke holes in cupcakes", but not a word about the JELL-O. Any suggestions for the next time I make these cupcakes?
Date published: 2007-12-18
Rated 4 out of 5 by from The kids just love these. The kids just love these. I used Christmas baking cups and frosted them red,green and white. Sprinkled some with red, green and multi colored candies and had candy santa faces on some of them. They are a little to sweet for me but nothing is ever to sweet for my grandchildren. I used my meat baster to poke holes in the cupcakes and also to fill the holes with the jello. It definitely was the easiest way to avoid a big mess.
Date published: 2007-12-19
Rated 5 out of 5 by from To the person who said the Cool Whip melted...did you refrigerate the cupcakes before icing with... To the person who said the Cool Whip melted...did you refrigerate the cupcakes before icing with Cool Whip? I've been making poke cake for years and never had a problem with the Cool Whip. Cup cakes are a little tricky for the jello part of the recipe, but always cool the cake or cupcakes before icing with Cool Whip and it should be fine.
Date published: 2008-01-03
Rated 4 out of 5 by from I love the idea for these cakes, and the taste of them- I just much prefer the layer cake version! I love the idea for these cakes, and the taste of them- I just much prefer the layer cake version!! The cupcake one took a lot more work & time. Also, I'm glad that I bought 2 boxes of Jell-O (one red, one green) because I ran out of Jell-O before I coated all the cupcakes. These are delicious, just go with the cake version if you can.
Date published: 2010-12-14
Rated 5 out of 5 by from I made these for valentines day for my job. I made these for valentines day for my job. For my frosting I had the tub of cool whip and added a 1/2c. of milk, and a package of instant vanilla pudding, and 1/3c. of the jello (to make the fosting pink). I let the frosting chill in the fridge until I was ready to frost. IT WAS WONDERFUL. THANKS KRAFTFOODS:)
Date published: 2009-02-16
Rated 3 out of 5 by from These cupcakes are very moist and delicious, but they were alot of work because I made a double... These cupcakes are very moist and delicious, but they were alot of work because I made a double batch. Definitely only fill the cups 1/2 full, it makes spooning the jello on them much less messy. Next time I will just make a cake instead of cupcakes.
Date published: 2009-10-29
Rated 5 out of 5 by from Absolutely amazing! Absolutely amazing!!! I was worried that I poked to many holes and had soaked the cake, but it came out perfect. I used red food coloring on the cool whip and red sugar sprinkles. One of the easiest desserts you could ever make!
Date published: 2010-02-11
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