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Wigglin' Jigglin' Cupcakes

Wigglin' Jigglin' Cupcakes

At 24 servings, this fun recipe is great for a party or classroom celebration.



  1. Stir boiling water into dry gelatin mix in medium bowl at least 3 minutes until completely dissolved.
  2. Pour into 15 x 10 x 1-inch pan.
  3. Refrigerate at least 3 hours or until firm.
  4. Meanwhile, prepare and bake cake mix as directed on package for 24 cupcakes.
  5. Cool completely on wire racks.
  6. Cut each cupcake in half horizontally.
  7. Dip bottom of 15 x 10 x 1-inch pan in warm water about 15 seconds.
  8. Using 2-inch round cookie cutter, cut out 24 JIGGLERS.
  9. Place a small dollop of whipped topping on bottom half of each cupcake; top with JIGGLERS circle and another small dollop of whipped topping.
  10. Place top half of cupcake on each stack; press gently into whipped topping.
  11. Top with the remaining whipped topping and sprinkles.

Prep Time: 45 min | Makes: 2 dozen or 24 servings, 1 cupcake each


For children under 6 years of age, cut JIGGLERS into small bite-size pieces. Children should always be seated and supervised while eating. For more information,

Diet Exchange: 2 Carbohydrate,1 1/2 Fat

Nutrition (per serving): Calories 190 Total fat 8g Saturated fat 2.5g Cholesterol 25mg Sodium 180mg Carbohydrate 27g Dietary fiber 0g Sugars 21g Protein 2g Vitamin A 0%DV Vitamin C 0%DV Calcium 4%DV Iron 2%DV

Recipe and photo credit: Kraft Kitchens -


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