PREPARE and bake 1 pkg. (2-layer size) cake mix (any flavour) as directed on package for 24 cupcakes. Cool completely.
ADD 1-1/2 cups cold milk to 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding in medium bowl. Beat with wire whisk until well blended. Refrigerate 5 min. Gently stir in 1 cup thawed Cool Whip Whipped Topping. Tint with a few drops of food colouring, if desired. Spread evenly onto tops of cupcakes.
DECORATE with chewy fruit snacks and candy hearts. Store in refrigerator.