Fresh Strawberry-Filled Cupcakes

• 1 pkg. (2-layer size) yellow cake mix
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1 cup cold milk
• 1 cup thawed COOL WHIP Whipped Topping
• 4 cups fresh strawberries, divided Safeway 1 lb For $3.99 thru 02/09
• 1 tsp. powdered sugar

1. Heat oven to 350 degrees F.
2. Prepare cake batter and bake as directed on package for 24 cupcakes; cool completely.
3. Meanwhile, whisk cream cheese in medium bowl until creamy.
4. Beat pudding mix and milk in separate bowl with whisk 2 min.
5. Gradually add to cream cheese, mixing well after each addition.
6. Stir in COOL WHIP.
7. Refrigerate until ready to use.
8. Cut 12 strawberries in half; slice remaining strawberries.
9. Use serrated knife to cut tops off cupcakes.
10. Spread 1 Tbsp.
11. pudding mixture onto bottom portion of each cupcake.
12. Cover with sliced strawberries, cupcake tops and remaining pudding mixture.
13. Garnish with strawberry halves and sifted powdered sugar just before serving.

yellow cake, philadelphia cream cheese, cold milk, fresh strawberries, powdered sugar

Taken from www.kraftrecipes.com/recipes/fresh-strawberry-filled-cupcakes-158897.aspx (may not work)