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Prepare cake batter and bake as directed on package for 24 paper-lined cupcakes. Cool 10 min. in pan. Remove to wire racks; cool completely. Return cupcakes to pan; pierce tops with fork. Prepare milk mixture as directed; spoon over cupcakes. Refrigerate 1 hour. Continue as directed. Makes 24 servings.
Prepare using JELL-O Strawberry Flavor Gelatin, and garnishing frosted cake with small fresh strawberries instead of the raspberries.
* 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.