Prepare cake batter as directed on package. Line 24 muffin cups with paper liners. Bake according to box directions.
Fold the cheesecake pudding box in the Cool Whip. Put in the fridge.
Microwave 1 1/2 cups of water until boiling. Add the Jell-O Strawberry Gelatin to water. Mix until all dissolves. Poke lots of holes in the baked cupcakes, I use a little paint brush tip (crayola) and add the Jell-O to the top of the cupcakes.
Put cupcakes on a cookie sheet or something that will fit all of the cupcakes on. Put cupcakes in the fridge. Let it set for 2 hours or until Jell-O is set. Put Cool Whip topping on when ready to serve.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.