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OREO Birthday Cupcake Cake

OREO Birthday Cupcake Cake recipe
photo by:kraft
Find out how to turn chocolate cupcakes, chocolate sandwich cookies, a fruit snack roll and whipped topping into the Best. Birthday cake. Ever.
15 min
1 hr 13 min
24 servings
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What You Need

pkg.  (2-layer size) chocolate cake mix
 OREO Cookies
 chewy fruit snack roll
tub  (12 oz.) COOL WHIP Whipped Topping, thawed
Tbsp.  multi-colored sprinkles

Make It

HEAT oven to 350ºF.

PREPARE cake batter and bake as directed on package for 24 cupcakes, placing 1 cookie in each paper-lined muffin cup before covering with batter. Cool completely.

MEANWHILE, cut fruit snack lengthwise into thirds. Wind each strip, in spiral fashion, around separate wooden spoon to form spiral. Place in shallow pan; freeze 10 min.

REMOVE cupcakes from paper liners just before serving. Arrange 12 cupcakes in circle on large plate; cover with 3 cups COOL WHIP and remaining cupcakes, top-sides down. Spoon remaining COOL WHIP onto center of cupcake stack; top with sprinkles. Carefully slide fruit snack spirals from spoons; use to garnish dessert. Serve immediately.

Kraft Kitchens Tips

Make Ahead
Cupcakes can be baked ahead of time. Store in airtight container up to 24 hours before using to assemble dessert.
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