Wigglin' Jigglin' Cupcakes

Ingredients

• 0.3 cup halloween sprinkles 
• 12 oz jell-o orange flavor gelatin 
• 2.5 cups water boiling
• 8 oz cool whip whipped topping thawed
• 1 pkg duncan hines classic decadent cake mix yellow (2-layer size)

Equipment

• bowl
• frying pan
• oven
• cookie cutter

Directions

1. Add boiling water to gelatin mix in medium bowl; stir 3 min. until completely dissolved. (Do not add cold water.)
2. Pour into 15x10x1-inch pan sprayed with cooking spray. Refrigerate 3 hours or until firm. Meanwhile, prepare cake batter and bake as directed on package for 24 cupcakes. Cool completely on wire racks.
3. Dip bottom of 15x10x1-inch pan in water 15 sec. Use 2-inch round cookie cutter to cut 24 JIGGLERS from gelatin.
4. Cut cupcakes horizontally in half.
5. Place 2 tsp. COOL WHIP on bottom half of each cupcake; top with 1 JIGGLERS and 2 tsp. COOL WHIP. Cover with tops of cupcakes; press gently into COOL WHIP to secure. Top with remaining COOL WHIP and sprinkles.