Bears at the Beach

Ingredients

• 6 drops food coloring blue
• 0.5 cup graham cracker crumbs 
• 48  graham snacks bear-shaped
• 24  funmallows marshmallows jet-puffed miniature
• 2.3 cups cool whip whipped topping divided thawed
• 1 pkg duncan hines classic decadent cake mix white (2-layer size)

Equipment

• oven

Directions

1. Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 15 min.
2. Remove from pans to wire racks; cool completely.
3. Remove 1-1/4 cups COOL WHIP; set aside. Tint remaining COOL WHIP with food coloring.
4. Spread top of each cupcake with some of each color COOL WHIP to resemble the ocean and its beach.
5. Sprinkle 1 tsp. graham crumbs over white COOL WHIP on each cupcake for sand.
6. Insert 1 small cocktail umbrella into beach area on each cupcake for the beach umbrella. Decorate cupcakes with remaining ingredients as shown in photo. Keep refrigerated.