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Add a photoServings: 12
Ingredients
- 1 c. Cool lowfat milk
- 1 pkt 4 serving size - Jell-O Instant Pudding - any flavor**
- 3 1/2 c. 8 ounce. container - Cold WHIP Whipped Topping, thawed**
- 24 x Plain cupcakes** Candy decorations, if you wish** R. Taylor - for diabetic use - substitute SF Jell-o and use your own SF whipped topping, SF Cupcakes and for decorations use SF candies.
Directions
- 1. Pour 1 c. cool lowfat milk into bowl. Add in pudding mix.
- 2. Beat with wire whisk till well blended, about 2 min.
- 3. Stir whipped topping into pudding very gently with rubber scraper till mix is all the same color.
- 4. Place about a spoonful of frosting on each cupcake. Spread frosting around top of cupcake with the back of the tsp..
- Sprinkle with candy decorations, if you wish. Put cupcakes into refrigerator to refrigeratetill serving time. Store any leftover cupcakes in the refrigerator.
- Frosts 24 cupcakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 20g | |
| Recipe makes 12 servings | |
| Calories 9 | |
| Calories from Fat 2 | 22% |
| Total Fat 0.2g | 0% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 9mg | 0% |
| Potassium 31mg | 1% |
| Total Carbs 1.01g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.06g | 1% |
| Protein 0.69g | 1% |
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