PLACE 1 cookie in each of twenty-four paper-lined muffin cups. Prepare cake batter as directed on package; spoon over cookies. Bake cupcakes as directed on package. Cool in pans five min.; remove to wire racks. Cool completely.
FILL with COOL WHIP. Serve cookie-sides up.
NoteThese cupcakes are served upside-down so the cookies show on top. If the cupcake tops are rounded, trim off the tops before using to assemble desserts as directed.How to Store Keep filled cupcakes refrigerated.
Originally Submitted
4/20/2012
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