Directions:
- Stir boiling water into dry gelatin mix in medium bowl at least 3 minutes until completely dissolved. Pour into 15 x 10 x 1-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 15 x 10 x 1-inch pan in warm water about 15 seconds.
- 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 and gently press into whipped topping.
- Top with remaining whipped topping and sprinkles.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 20.03 Kcal (84 kJ) | ||
| Calories from fat | 3.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.44g | 1% | |
|---|---|---|---|
| Cholesterol | 1.31mg | 0% | |
| Sodium | 84.81mg | 4% | |
| Potassium | 1.91mg | 0% | |
| Total Carbs | 1.03g | 0% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 1.26g | 3% | |
| Calcium | 5.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 68.11 Kcal (285 kJ) | ||
| Calories from fat | 13.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.49g | 1% | |
|---|---|---|---|
| Cholesterol | 4.46mg | 0% | |
| Sodium | 288.35mg | 4% | |
| Potassium | 6.51mg | 0% | |
| Total Carbs | 3.49g | 0% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 4.3g | 3% | |
| Calcium | 17.4mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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