Pull Apart Vanilla Wafer Cupcake Cake With Berries

Direction :

Heat oven and prepare pan; whisk dry ingredients:
Preheat oven to 350°F. Line a standard muffin tin with paper liners. Whisk together cookie crumbs, flour, baking powder, and salt.
Make cupcake batter:
Beat butter with granulated sugar on medium speed until pale and fluffy, about 1 minute. Beat in eggs, one at a time.
Add flour and milk in alternating batches:
Reduce speed to low and add flour mixture in 3 batches, alternating with milk, beginning and ending with flour mixture and beating until combined after each addition. Fold in coconut.
Divide batter among cups; bake, then let cool:
Divide batter among cups. Bake until cupcakes are golden brown and centers bounce back when gently pressed, 22 to 24 minutes. Let cool completely in tin on a wire rack.
Prepare gelatin:
Add 2 tablespoons water to a small saucepan. Sprinkle with gelatin; let stand until thick, about 5 minutes. Gently heat over medium until gelatin has dissolved. Remove from heat; let cool 5 minutes (but don't let it set).
Make whipped topping:
Beat together cream, confectioners' sugar, and vanilla on medium speed until very soft peaks form, 1 to 2 minutes. Add gelatin mixture; beat on medium until stiff peaks form, about 1 minute more.
Frost cupcakes and chill; top with berries:
Remove cupcakes from tin and arrange on a platter in a three-by-four rectangle. Spoon frosting over each row of cupcakes; using an offset spatula, smooth to cover tops, forming a rectangular shape. Refrigerate at least 1 hour and up to 3 hours. Sprinkle with berries before serving.