Lemon Daisy Cupcakes

Ingredients:

    * 1 package (2-layer size) white cake mix

    * 24 NILLA Wafers

    * 3 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, melted

    * 2 (3.4 ounce) packages JELL-O Lemon Flavor Instant Pudding

    * 2 cups milk

    * 2 cups thawed COOL WHIP Whipped Topping

    * 2 cups JET-PUFFED Miniature Marshmallows

Method:

   1. Prepare cake batter and bake as directed on pkg. for 24 cupcakes. Cool in pans 10 min. Meanwhile, dip 12 wafers in chocolate; set aside.

   2. Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 2 cups COOL WHIP; spoon 1-1/2 cups into resealable plastic bag. Seal bag; cut off small corner from bottom of bag.

   3. Pipe about 1 Tbsp. pudding mixture into center of each cupcake. Frost with remaining pudding mixture.

   4. Decorate cupcakes with wafers, marshmallows and any remaining melted chocolate to resemble daisies. Keep refrigerated.