Instructions

1. PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool 10 min. (Do not remove cupcakes from pans.) Pierce tops with fork or skewer.
2. ADD boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
3. MEANWHILE, combine dry pudding mix, oranges, pineapple and marshmallows in large bowl. Gently stir in COOL WHIP. Refrigerate 30 min.
4. SPREAD pudding mixture onto cupcakes; sprinkle with coconut.

Cooking time (duration)

Prep Time: 30 minutes • Total Time: 1 hour 31 minutes (includes refrigerating)

Number of servings (yield)

24 servings

Category

Dessert

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All KRAFT Easter Dessert Recipes Recipes

Nutritional Information

Per Serving: 170 calories, 6g total fat, 2.5g saturated fat, 0g trans fat, 0mg cholesterol, 210mg sodium, 29g carbohydrate, less than 1g dietary fiber, 19g sugars, 2g protein, 2%DV vitamin A, 8%DV vitamin C, 4%DV calcium, 2%DV iron.

How to Easily Poke Holes in Cupcakes

Use a meat fork to make the holes in the cupcakes to fill with the dissolved gelatin.

How to Store

Keep frosted cupcakes refrigerated.