Butterfly Cupcakes Recipe

Ingredients

• 1 c. Cool lowfat milk
• 1 pkt (4-serving size) Jell-O instant pudding and pie filling
• any flavor
• 8 ounce Cold Whip whipped topping
• thawed
• 24 x Cupcakes Sprinkles Pastel confetti candies Black string licorice
• cut into 2-inch strips

Instructions

1. POUR lowfat milk into medium bowl.
2. Add in pudding mix.
3. Beat with wire whisk till well blended, 1 to 2 min.
4. Mix in whipped topping.
5. Reserve 1 tsp.
6. pudding mix.
7. CUT tops off cupcakes.
8. Cut each top in half; set aside.
9. Spoon 2 heaping Tbsp.
10. pudding mix onto each cupcake; top with sprinkles.
11. For each cupcake, insert 2 top halves of cupcake, cut sides together, in pudding mix, raising outside ends slightly to resemble butterfly wings.
12. Lightly dip confetti candies into reserved pudding mix; arrange on cupcake wings.
13. Insert string licorice in pudding mix to resemble antennae.
14. Refrigeratetill ready to serve.
15. MAKES 2 dozen cupcakes,
16. Prep time: 25 min