- 12
- 15 mins
- 15 mins
4.4/5
(15 Votes)
Preparation
Step 1
Add boiling water to jelly powders in large bowl; stir 2 min. until completely dissolved. Place 1 cake cube in each of 24 paper-lined mini muffin cups; cover with jelly.
Refrigerate 2 hours or until firm.
Beat cream cheese in small bowl with mixer until creamy. Gradually beat in sugar. Gently stir in Cool Whip and zest until blended. Spoon into pastry bag fitted with star tip; use to pipe cream cheese mixture onto desserts.