Bears at the Beach

6  Ratings
  • 30 min prep
  • 1 hr 20 min total
  • Makes 24 servings, 1 cupcake (54 g) each.


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Bears at the Beach Recipe

Ingredients

  • 1 pkg. (2-layer size) white cake mix
  • 2-1/4 cups thawed Cool Whip Whipped Topping, divided
  • 6 drops blue food colouring
  • 1/2 cup Honey Maid Crumbs
  • 48 Teddy Grahams Cookies
  • 24 fruit-flavoured mini marshmallows

Instructions

  • Prepare  cake batter and bake as directed on package for 24 cupcakes. Cool in pans 15 min. Remove from pans to wire racks; cool completely.
  • Remove  1-1/4 cups Cool Whip; set aside. Tint remaining Cool Whip blue with food colouring. Spread top of each cupcake with some of each colour Cool Whip to resemble the ocean and its beach. Sprinkle 1 tsp. crumbs over white Cool Whip on each cupcake for sand.
  • Insert  1 small cocktail umbrella into beach area on each cupcake for the beach umbrella. Decorate cupcakes with remaining ingredients as shown in photo. Keep refrigerated.

Recipe Tips

ShortcutSpoon each colour of Cool Whip into separate resealable plastic bag; cut small corner off bottom of each bag. Use to squeeze Cool Whip from bag to frost cupcakes.

Special ExtraFlatten additional marshmallows with rolling pin to resemble beach towels. Or, cut wide, soft candy ribbon into pieces to resemble towels.

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Nutrition Information

Makes 24 servings, 1 cupcake (54 g) each.

Nutrition per serving:

  • Calories 170 
  • Total fat 8 g
  • Saturated fat 2.5 g
  • Cholesterol 25 mg
  • Sodium 180 mg
  • Carbohydrate 22 g
  • Dietary fibre 0 g
  • Sugars 14 g
  • Protein 2 g
  • Vitamin A 2 %DV
  • Vitamin C 0 %DV
  • Calcium 4 %DV
  • Iron 4 %DV

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