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Categories:Viewed: 42 - Published at: 5 years ago
Ingredients
- 1 pkg. (2-layer size) devil's food cake mix
- 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
- 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
- 1 tsp. vanilla
- 2 cups icing sugar
- 1 cup thawed Cool Whip Whipped Topping
- 2 Tbsp. coloured sugar
Method
- Heat oven to 350 degrees F.
- Prepare cake batter adding dry pudding; bake as directed on package for 24 cupcakes.
- Cool in pan 10 min.
- Remove to wire racks; cool completely.
- Beat cream cheese and vanilla in large bowl with mixer until blended.
- Gradually add icing sugar, mixing well after each addition.
- Gently stir in Cool Whip until blended; spread onto cupcakes.
- Sprinkle with coloured sugar.
