Servings: 24

Prep Time: 10 Min.

Cook Time: n/a

What you need:

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24 baked chocolate cupcakes, paper liners removed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/4 c. chocolate sprinkles
24 pieces (24-inch each) black shoestring licorice
48 small candies

What to do:

1. Frost tops and sides of cupcakes with whipped topping. Decorate with chocolate sprinkles.
2. Cut each piece of licorice into 8 pieces. Insert 8 pieces licorice into top of each cupcake to create "spider legs." Top with 2 candies for "eyes." Store leftover cupcakes in refrigerator.

* Variation: To create "lady bugs," stir a few drops red food coloring into whipped topping. Frost cupcakes as directed. Decorate with chocolate chips.

* How to Safely Store COOL WHIP Desserts: Whether made ahead or leftover, desserts prepared or garnished with COOL WHIP Whipped Topping should be covered and stored in the refrigerator.

* Recipe courtesy of Kraft Kitchen

Nutritional information:

Calories: 200;   Total Fat: 9g;   Saturated Fat: 3g;   Cholesterol: 25mg;   Total Carbs: 27g;   Fiber: 2g;   Sugar: 18g;   Protein: 2g;   Sodium: 210mg;