Angel Lush Cupcakes

By nancyjcanzi

Ingredients

• 1 pkg. (450 g) angel food cake mix
• 1 pkg. (4-serving size) Jell-O Vanilla Fat Free Instant Pudding
• 1 can (14 fl oz/398 mL) crushed pineapple in juice, undrained
• 1 cup thawed Cool Whip Light Whipped Topping
• 12 fresh strawberries, cut in half

Details

Servings 24
Adapted from kraftcanada.com

Preparation

Step 1

HEAT oven to 350ºF.

PREPARE cake batter as directed on package. Pour into 24 paper-lined muffin cups. (Batter will nearly fill cups.) Bake 26 min. or until tops are light golden brown. Cool in pans 10 min.; remove to wire racks. Cool completely.

MIX dry pudding mix and pineapple in medium bowl. Gently stir in Cool Whip; spread onto cupcakes.

TOP with berries.