> 1 pkg (2-layer style) white cake mix
> 1 pkg (3.3 oz) JELL-O White Chocolate Flavor Instant Pudding
> 1/4 cup cold milk
> 1 container (16 oz) ready-to-spread vanilla frosting
> 2 cups (about 2/3 of an 8 oz tub) thawed Cool Whip Whipped Topping
> 12 large Jet-Puffed Marshmallows, cut crosswise in half
> 2 pkg (10 oz each) Jet-Puffed Miniature Marshmallows
> 6 sticks light blue rock candy, coarsely crushed
Heat oven to 350ºF.
Spray 24 muffin pan cups with cooking spray. Prepare cake batter and bake as directed on package for cupcakes, blending dry pudding mix and milk into batter before spooning into prepared muffin cups.
Cool cupcakes 10 min. Remove from pans to wire racks; cool completely.
Mix frosting and Cool Whip until blended; use to frost cupcakes, spreading thin layer of frosting onto sides of cupcakes and adding rounded mounds of frosting to tops of cupcakes to resemble igloos. Place cupcakes on serving platter.
Press 1 large marshmallow half into Cool Whip mixture at front of each igloo for the door. Press miniature marshmallows into remaining Cool Whip mixture, then sprinkle crushed candy around igloos as shown in photo.
Recipe provided by Kraft