*  Exported from  MasterCook  *
                         Wigglin' Jigglin' Cupcakes
 Recipe By     : Milwaukee Journal Sentinel
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Milwaukee Journal Sentinel       Cakes And Baked 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  cups          boiling water (do not add cold water)
    2      packages      (8-serving size) or 4 packages (4-serving
                         orange-flavor gelatin dessert
    1      package       (2-layer size) yellow or chocolate cake
                         or yellow or chocolate cake mix with
                         pudding in the mix
    1      tub           (12 ounces) frozen whipped topping, thawed
                         Halloween sprinkles (orange and black)
 Stir boiling water into gelatin in medium bowl at least 3 minutes until 
 completely dissolved. Pour into 15-by-10-inch pan. Refrigerate at least 
 3 hours or until firm. Meanwhile, prepare and bake cake as directed on 
 package for 24 cupcakes. Cool completely on wire racks. Cut each cupcake 
 in half horizontally.  
 Dip bottom of 15-by-10-inch pan in warm water about 15 seconds. Using 
 2-inch round cookie cutter, cut out 24 Jigglers. Place small dollop of 
 whipped topping atop bottom half of each cupcake. Place Jiggler circle 
 atop each and add another small dollop of whipped topping. Place top 
 half of cupcake on each stack and gently press onto whipped topping. Top 
 with additional whipped topping and sprinkles. Makes 24. 
 This recipe is  from the folks at Crayola Kids magazine and Jell-O brand 
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