Preparation

• Heat oven to 350ºF.
• Prepare cake batter and bake as directed on package for 24 cupcakes, placing 1 cookie in each paper-lined muffin cup before covering with batter. Cool completely.
• Meanwhile, cut fruit snack lengthwise into thirds. Wind each strip, in spiral fashion, around separate wooden spoon to form spiral. Place in shallow pan; freeze 10 min.
• Remove cupcakes from paper liners just before serving. Arrange 12 cupcakes in circle on large plate; cover with 3 cups whipped topping and remaining cupcakes, top-sides down. Spoon remaining whipped topping onto center of cupcake stack; top with sprinkles. Carefully slide fruit snack spirals from spoons; use to garnish dessert. Serve immediately.