Igloo Cupcakes

Name: Igloo Cupcakes
Ingredients: 1 pkg. (2-layer size) white cake mix; 1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding; 1/4 cup cold milk; 1 container (16 oz.) ready-to-spread vanilla frosting; 2 cups thawed COOL WHIP Whipped Topping; 12 large JET-PUFFED Marshmallows, cut crosswise in half; 2 pkg. (10 oz. each) JET-PUFFED Miniature Marshmallows

7 ingredients

7 steps

Ingredients

1 pkg. (2-layer size) white cake mix
1 pkg. (3.3 oz.) JELL-O White Chocolate Flavor Instant Pudding
1/4 cup cold milk
1 container (16 oz.) ready-to-spread vanilla frosting
2 cups thawed COOL WHIP Whipped Topping
12 large JET-PUFFED Marshmallows, cut crosswise in half
2 pkg. (10 oz. each) JET-PUFFED Miniature Marshmallows

Directions

1

Heat oven to 350 degrees F.
2

Prepare cake batter and bake as directed on package for 24 cupcakes, blending dry pudding mix and milk into batter before spooning into muffin cups sprayed with cooking spray.
3

Cool cupcakes 10 min.
4

Remove from pans to wire racks; cool completely.
5

Mix frosting and COOL WHIP until blended; use to frost cupcakes, adding thin layer of frosting on sides and rounded mounds on tops to resemble igloos.
6

Press 1 large marshmallow half into COOL WHIP mixture at front of each igloo for the door.
7

Press miniature marshmallows into remaining COOL WHIP mixture to resemble photo.