Watergate Cupcakes

• 1 pkg. (2-layer size) white cake mix
• 1 pkg. (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding
• 1/4 cup milk
• 2 1/2 cups thawed COOL WHIP Whipped Topping
• 1-1/2 cup JET-PUFFED Miniature Marshmallows
• 1 can (8 oz.) crushed pineapple in juice, drained
• 2 drops green food coloring
• 1/4 cup chopped PLANTERS Pecans

1. Heat oven to 350F.
2. Prepare cake batter as directed on package.
3. Blend in dry pudding mix and milk.
4. Spoon batter into 24 paper-lined muffin cups.
5. Bake 20 to 25 min.
6. or until toothpick inserted in center comes out clean.
7. Cool in pans 10 min.
8. ; remove to wire racks.
9. Cool completely.
10. Meanwhile, mix COOL WHIP, marshmallows, pineapple and food coloring.
11. Refrigerate 30 min.
12. Frost cupcakes with COOL WHIP mixture.
13. Garnish with nuts.

white cake, milk, jetpuffed miniature marshmallows, pineapple, pecans

Taken from www.kraftrecipes.com/recipes/watergate-cupcakes-186847.aspx (may not work)