Place the cake mix, eggs and thawed whipped topping in a large bowl. Blend for
1-2 minutes with an electric mixer set on medium speed until well blended and all
dry ingredients are moistened (dough will be stiff).
Refrigerate dough, covered, for 1 hour.
Heat the oven to 350 degrees F.
Position oven rack in middle of oven.
Set aside ungreased cookie sheets.
Place sifted confectioners' sugar in a small, shallow dish.
Shape dough into 1-inch balls. Roll cookies in confectioners' sugar to coat.
Place 2 inches apart on ungreased cookie sheet.
Bake for 1-12 minutes or until cookies are puffy in appearance and firm at edges
(centers will still be slightly soft).
Let cookies rest on cookie sheets for 2 minutes (cookies will fall, giving them
a cracked appearance).
Transfer cookies to wire rack with metal spatula and cool completely.