| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Milwaukee j, Cakes and b, Holidays |
24 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Boiling water (do not add cold water) |
| 2 |
pk |
(8-serving size) or 4 packages (4-serving size) orange-flavor gelatin dessert |
| 1 |
pk |
(2-layer size) yellow or chocolate cake mix or yellow or chocolate cake mix with pudding in the mix |
| 1 |
|
Tub (12 ounces) frozen whipped topping, thawed |
|
|
Halloween sprinkles (orange and black) |
INSTRUCTIONS
Stir boiling water into gelatin in medium bowl at least 3 minutes until
completely dissolved. Pour into 15-by-10-inch pan. Refrigerate at least 3
hours or until firm. Meanwhile, prepare and bake cake as directed on
package for 24 cupcakes. Cool completely on wire racks. Cut each cupcake in
half horizontally.
Dip bottom of 15-by-10-inch pan in warm water about 15 seconds. Using
2-inch round cookie cutter, cut out 24 Jigglers. Place small dollop of
whipped topping atop bottom half of each cupcake. Place Jiggler circle atop
each and add another small dollop of whipped topping. Place top half of
cupcake on each stack and gently press onto whipped topping. Top with
additional whipped topping and sprinkles. Makes 24. This recipe is from the
folks at Crayola Kids magazine and Jell-O brand gelatin.
Recipe by: Milwaukee Journal Sentinel
Posted to MC-Recipe Digest V1 #863 by Dianne Larson Ward
<dianne@olynet.com> on Oct 24, 1997
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