S'more Cupcakes in Jelly Jars
- 1 pkg. (2-layer size) chocolate cake mix
- 1 pkg. (3.9 oz.) JELL-O Chocolate Fudge Flavor Instant Pudding
- 1 cup cold milk
- 1 jar (7 oz.) JET-PUFFED Marshmallow Creme
- 1 container (16 oz.) ready-to-spread chocolate frosting
- 1 cup thawed COOL WHIP Whipped Topping
- 2 oz. BAKER'S Semi-Sweet Chocolate
- 1/2 cup JET-PUFFED Miniature Marshmallows
- 4 graham crackers, coarsely broken into pieces
- Heat oven to 350F.
- Prepare cake batter and bake as directed on package for 24 cupcakes.
- Cool in pans 10 min.
- Remove to wire racks; cool completely.
- Meanwhile, beat pudding mix and milk with whisk 2 min.
- Refrigerate until ready to use.
- Cut cupcakes horizontally in half.
- Place bottom half of each cupcake in 4-oz.
- jelly jar; top with layers of 1 Tbsp.
- pudding and 1-1/2 Tbsp.
- marshmallow creme.
- Cover with cupcake tops.
- Spoon frosting into medium bowl.
- Add COOL WHIP; whisk until blended.
- Spread onto tops of cupcakes.
- Melt semi-sweet chocolate as directed on package; drizzle over COOL WHIP mixture.
- Top with remaining ingredients.
chocolate cake mix, cold milk, jetpuffed marshmallow creme, ready, chocolate, jetpuffed miniature marshmallows, graham crackers
Taken from www.kraftrecipes.com/recipes/smore-cupcakes-in-jelly-jars-138261.aspx (may not work)