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

1. Heat oven to 350F.
2. Prepare cake batter and bake as directed on package for 24 cupcakes.
3. Cool in pans 10 min.
4. Remove to wire racks; cool completely.
5. Meanwhile, beat pudding mix and milk with whisk 2 min.
6. Refrigerate until ready to use.
7. Cut cupcakes horizontally in half.
8. Place bottom half of each cupcake in 4-oz.
9. jelly jar; top with layers of 1 Tbsp.
10. pudding and 1-1/2 Tbsp.
11. marshmallow creme.
12. Cover with cupcake tops.
13. Spoon frosting into medium bowl.
14. Add COOL WHIP; whisk until blended.
15. Spread onto tops of cupcakes.
16. Melt semi-sweet chocolate as directed on package; drizzle over COOL WHIP mixture.
17. 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)