- 1 pkg. (2-layer size) white cake mix
- 24 NILLA Wafers
- 3 squares BAKER'S Semi-Sweet Chocolate, melted
- 2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding
- 2 cups milk
- 2 cups thawed COOL WHIP Whipped Topping
- 2 cups JET-PUFFED Miniature Marshmallows
How to Make It
PREPARE cake batter and bake as directed on pkg. for 24 cupcakes. Cool in pans 10 min. Meanwhile, dip 12 wafers in chocolate; set aside.
BEAT pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon 1 1/2 cups into resealable plastic bag. Seal bag; cut off small corner from bottom of bag.
PIPE about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.
DECORATE cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.
Total fat: 6 g
Saturated fat: 5 g
Cholesterol: 5 mg
Sodium: 280 mg
Carbohydrate: 36 g
Dietary Fiber: 0 g
Sugars: 24 g
Protein: 2 g
Vitamin A: 0% DV
Vitamin C: 0% DV
Calcium: 8% DV
Iron: 2% DV