2 1/2 cups boiling water (do not add cold water)
4 (3 oz. ea.) pkgs. orange jello
1 pkg. yellow or chocolate cake mix (with or without pudding)
1 (12 oz.) tub Cool Whip, thawed
Halloween sprinkles or jimmies (orange and black)

Stir boiling water into jello in medium bowl at least 3 minutes until completely dissolved. Pour into 15x10-inch pan. Refrigerate at least 3 hours or until firm.

Meanwhile, prepare and bake cake as directed on package for 24 cupcakes. Cool completely on wire racks.

TO DECORATE CUPCAKES:

Cut each cupcake in half horizontally.

Dip bottom of 15x10-inch pan in warm water about 15 seconds. Using 2-inch round cookie cutter, cut out 24 Jigglers.

Place small dollop of Cool Whip atop bottom half of each cupcake. Place Jiggler circle atop each and add another small dollop of Cool Whip. Place top half of cupcake on each stack and gently press onto Cool Whip. Top with additional Cool Whip topping and Halloween colored sprinkles.

Makes 24 cupcakes.

Submitted by: LHOLT