Dip bottom of 15-by-10-inch pan in warm water about 15 seconds. Using 5 cm round cookie cutter, cut out 24 Jigglers. Place small dollop of whipped topping atop bottom half of each cupcake. Place Jiggler circle atop each and add another small dollop of whipped topping. Place top half of cupcake on each stack and gently press onto whipped topping. Top with additional whipped topping and sprinkles. Makes 24. This recipe is from the folks at Crayola Kids magazine and Jell-O brand gelatin.