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S’mores Cupcakes in Jelly Jars

Ingredients

  • 1 pkg 2 layer size chocolate cake mix
  • 1 pkg (4-serving size) Jell-O Chocolate Instant Pudding
  • 1 cup (250 mL) cold milk
  • 1 jar Jet-Puffed Marshmallow Creme
  • 3 cups thawed Cool Whip Whipped Topping
  • 2 oz Baker's Semi-Sweet Chocolate
  • 1/2 cup (125 mL) Jet-Puffed Miniature Marshmallows
  • 4 graham wafers, coarsely broken

Directions

Heat oven to 350°F.

Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Remove to wire racks; cool completely.

Beat pudding mix and milk with whisk for 2 min. Cut cupcakes horizontally in half. Place bottom halves in 24 (1/2-cup [125-mL]) jelly jars. Cover with pudding, marshmallow creme and cupcake tops. Top with Cool Whip.

Melt semi-sweet chocolate as directed on package; drizzle over cupcakes. Top with remaining ingredients.

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Related Recipes

S’mores Cupcakes in Jelly Jars

Ingredients

  • 1 pkg 2 layer size chocolate cake mix
  • 1 pkg (4-serving size) Jell-O Chocolate Instant Pudding
  • 1 cup (250 mL) cold milk
  • 1 jar Jet-Puffed Marshmallow Creme
  • 3 cups thawed Cool Whip Whipped Topping
  • 2 oz Baker's Semi-Sweet Chocolate
  • 1/2 cup (125 mL) Jet-Puffed Miniature Marshmallows
  • 4 graham wafers, coarsely broken

Directions

Heat oven to 350°F.

Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Remove to wire racks; cool completely.

Beat pudding mix and milk with whisk for 2 min. Cut cupcakes horizontally in half. Place bottom halves in 24 (1/2-cup [125-mL]) jelly jars. Cover with pudding, marshmallow creme and cupcake tops. Top with Cool Whip.

Melt semi-sweet chocolate as directed on package; drizzle over cupcakes. Top with remaining ingredients.