72 red candy-coated chocolate pieces (about 1/2 cup)
24 green gumdrop spearmint leaves, cut lengthwise in half
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Let's Make It
Heat oven to 350°F.
Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix and milk into batter before spooning into prepared muffin cups. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
Mix frosting and COOL WHIP until blended; spread onto cupcakes.
Decorate with remaining ingredients to resemble holly leaves and berries.
Prepare using your favorite flavor of cake mix and/or ready-to-spread frosting.
How to Store
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 1g
* 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.