Butterfly Cupcakes

1 cup cold milk
1 package (4 oz-serving size) JELL-O Instant Pudding, any flavor.
3 1/2 cups (8 ounces) Cool Whip Whipped Topping, thawed.
24 cupcakes
Sprinkles
Pastel Confetti Candies
Black string licorice, cut into 2 inch strips

POUR milk into medium bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Fold in whipped topping. Reserve 1 teaspoon pudding mix.

CUT tops off cupcakes. Cut each top in half; set aside. Spoon 2 heaping tablespoons pudding mixture onto each cupcake; top with sprinkles. For each cupcake, insert 2 top halves of cupcake, cut sides together, in pudding mixture, raising outside ends slightly to resemble butterfly wings. Lightly dip confetti candies into reserved pudding mixture; arrange on cupcake wings. Insert string licorice in pudding mixture to resemble antennae.
Chill until ready to serve.

Makes 2 dozen cupcakes

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