- 30 OREO Cookies
- 1 package (2-layer size) white cake mix with colored sprinkles
- 1 cup marshmallow creme
- 1 1/2 cups thawed frozen whipped topping
- Place 1 cookie in each of 30 paper-lined muffin cups. Prepare cake batter as directed on package; spoon 1 heaping tablespoon over each cookie. (All batter will not be used.)
- Bake 14 minutes or until toothpick inserted in centers comes out clean. Cool in pans 5 minutes; remove to wire racks. Cool completely.
- Microwave marshmallow creme in medium microwaveable bowl on high for 15 seconds. Gradually stir in whipped topping until blended.
- Remove liners from cupcakes; cut cupcakes horizontally in half. Fill with whipped topping mixture. Serve upside-down.