PLACE cupcakes in muffin pan cups. Use large fork to pierce holes at 1/4-inch intervals in tops of cupcakes.
ADD boiling water to jelly powder; stir 2 min. until completely dissolved. Drizzle over cupcakes with small spoon.
REFRIGERATE 3 hours or until jelly is firm. When ready to serve, dip bottom of muffin pan in warm water 10 sec.; unmold onto serving plate. Frost with Cool Whip. Garnish with remaining ingredients.
serving size = 1 cupcake (65 g)
