Ingredients

24 OREO Cookies
1 pkg. chocolate cake mix, (2-layer size)
2 cups frozen whipped topping, (500 mL) thawed

Putting it together

1.Place 1 cookie in each of 24 paper-lined muffin cups. Prepare cake batter as directed on package; spoon over cookies. Bake cupcakes as directed on package. Cool in pans 5 min.; remove to wire racks. Cool completely.
2.Remove paper liners; cut cupcakes horizontally in half.
3.Fill with whipped topping. Serve cookie-sides up.

Tips and Tricks

Special Extra: Prepare as directed; roll edges of whipped topping in multi-colored sprinkles.

Note: These 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.

Nutritional Information

Makes 24 Servings