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Garnish with fresh strawberry halves before serving.
Spoon COOL WHIP mixture into piping bag fitted with decorative tip; use to pipe COOL WHIP mixture onto cupcakes.
Store filled and frosted cupcakes in tightly covered container in refrigerator.
* 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.
Very time intensive but the result looks great. I wish the site had specified exactly how much whipped topping to use. The "tub" I had was obviously smaller than what the recipe intended because the gelatin didn't mix in all the way, leaving visible bits of granulated sugar in the frosting. I only had enough frosting to frost 17 cupcakes. Very easy to cut out the squares of cake and put the jello in, but I had to then trim the top piece because it would not fit over the jello.
This is a very good recipe and it is easy to do. However, I think I will eliminate the vanilla pudding next time and double instead the amount of peanut butter. The jello center was very nice, I will be sure and make my little cut outs larger in width next time so I can actually put bigger chunks of the jello inside. I was a little bit hesitant the first time, but the jello holds so well without weeping into the cake as a jelly might. A fun recipe. I'm going to use it with watermelon jello next time.
i used crushed peanuts on top of icing