Wigglin Jigglin Cupcakes Recipe

STIR boiling water into dry gelatin mix in medium bowl at least 3 min. until completely dissolved. Pour into 15x10x1-inch pan.

REFRIGERATE at least 3 hours or until firm. Meanwhile, prepare and bake cake mix as directed on package for 24 cupcakes. Cool completely on wire racks. Cut each cupcake in half horizontally.

DIP bottom of 15x10x1-inch pan in warm water about 15 sec. Using 2-inch round cookie cutter, cut out 24 JIGGLERS®. Place a small dollop of whipped topping on bottom half of each cupcake; top with JIGGLERS circle and another small dollop of whipped topping. Place top half of cupcake on each stack; press gently into whipped topping. Top with the remaining whipped topping and sprinkles.