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Stir boiling water into gelatin in medium bowl at least 3 minutes until
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completely dissolved. Pour into 15-by-10-inch pan. Refrigerate at least 3
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hours or until firm. Meanwhile, prepare and bake cake as directed on
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package for 24 cupcakes. Cool completely on wire racks. Cut each cupcake in
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half horizontally.
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Dip bottom of 15-by-10-inch pan in warm water about 15 seconds. Using
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2-inch round cookie cutter, cut out 24 Jigglers. Place small dollop of
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whipped topping atop bottom half of each cupcake. Place Jiggler circle atop
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each and add another small dollop of whipped topping. Place top half of
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cupcake on each stack and gently press onto whipped topping. Top with
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additional whipped topping and sprinkles. Makes 24. This recipe is from the
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folks at Crayola Kids magazine and Jell-O brand gelatin.
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Recipe by: Milwaukee Journal Sentinel
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Posted to MC-Recipe Digest V1 #863 by Dianne Larson Ward
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on Oct 24, 1997
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