Monday, September 21, 2009
24 baked chocolate cupcakes, paper liners removed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 cup chocolate sprinkles
24 pieces (24-inch each) black shoestring licorice
1. FROST tops and sides of cupcakes with whipped topping. Decorate with chocolate sprinkles.
2. CUT each piece of licorice into 8 pieces. Insert 8 pieces licorice into top of teach cupcake to create "spider legs." Top with 2 candies for "eyes." Store leftover cupcakes in refrigerator.
* Variation: To create "lady bugs," stir a few drops red food coloring into whipped topping. Frost cupcakes as directed. Decorate with chocolate chips.
* How to Safely Store COOL WHIP Desserts: Whether made ahead or leftover, desserts prepared or garnished with COOL WHIP Whipped Topping should be covered and stored in the refrigerator.
(Source: Kraft Foods)