Touchdown Poke Cupcakes

24 Servings

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Touchdown Poke Cupcakes Ingredients

1 pk ( 2-layer size) white cake	8 oz COOL WHIP Whipped Topping;
1 c Boiling water	Chocolate Decorating Icing
1 pk (4-serving size) JELL-O

Instructions for Touchdown Poke Cupcakes

HEAT oven to 350?F. PREPARE cake mix as directed on package, using egg whites. Spoon batter into paper-lined muffin pan, filling each cup 1/2 full. Bake as directed on package. Cool cupcakes in pan 15 minutes. Pierce cupcakes with large fork at 1/2-inch intervals. MEANWHILE, stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Spoon carefully over cupcakes. Refrigerate 3 hours. FROST cupcakes with whipped topping. Draw footballs on cupcakes with decorating icing. Decorate with sprinkles. Store leftover cupcakes in refrigerator. Recipe by: KRAFT WEBSITE Posted to brand-name-recipes by Meg Antczak on Jan 19, 1998

Main Ingredient: CakeCuisine: Uncategorized