Prepare cake batter as directed on package; stir in 1-1/2 cups crushed cookies. Spoon batter into 24 paper-or foil-lined muffin cups.
Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.
Top cupcakes with COOL WHIP and sprinkle with remaining crushed cookies just before serving.
Coarsely crush OREO Cookies in resealable plastic bag.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 24g
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.