PB & J Cupcakes

PB & J Cupcakes

1 pkg. JELL-O Strawberry Flavor Gelatin
1 tub COOL WHIP Vanilla Whipped Frosting
1 cup water
1 pkg. yellow cake mix
1 pkg. JELL-O Vanilla Flavor Instant Pudding
3 egg
1 cup water
1/2 cup PLANTERS Creamy Peanut Butter




Add 1 Tbsp. dry gelatin mix to frosting; stir gently until blended. Refrigerate until ready to use.
Add boiling water to remaining gelatin mix in medium bowl;
stir 2 min. until completely dissolved.
Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.

Meanwhile, beat cake mix, dry pudding mix, eggs, cold water and peanut butter with mixer until blended. (Batter will be thick.)
Spoon into 24 paper-lined muffin cups.
Bake 18 to 21 min. or until toothpick inserted in centers
comes out clean. Cool completely.

Use paring knife to cut 1-1/4-inch wide piece from top of each cupcake,
being careful to not cut through to bottom of cake;
set removed centers aside.
Cut gelatin into 24 cubes; place in cupcakes. Cover with removed cupcake centers,
pressing gently into cupcakes to secure.
Frost cupcakes.