Lemon Daisy Cupcakes

Ingredients
1 (18.25 ounce) package white cake mix
24 NILLA Wafers
3 squares BAKER’S Semi-Sweet Chocolate, melted
2 (3.4 ounce) packages JELL-O Lemon Flavor Instant Pudding & Pie Filling
2 cups milk
2 cups thawed COOL WHIP Whipped Topping
2 cups JET-PUFFED Miniature Marshmallows

Directions
Prepare cake batter and bake as directed on pkg. for 24 cupcakes. Cool in pans 10 min. Meanwhile, dip 12 wafers in chocolate; set aside.

Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon 1-1/2 cups into resealable plastic bag. Seal bag; cut off small corner from bottom of bag.

Pipe about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.

Decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.

Rain Arora

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