Well, these pudding cups are for sure a family favorite. I don’t make these as often as just plain homemade vanilla pudding, mostly because I don’t have vanilla wafers on hand.
But when I do, my kids (and hubby) go crazy for these. It could be that they are in their own little cup which somehow makes them extra special.
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Ingredients
1 box Betty Crocker™ Super Moist™ vanilla cake mix.
1 box (4-serving size) banana cream instant pudding and pie filling mix.
1 cup milk.
1/2 cup vegetable oil.
3 eggs.
1 cup mashed ripe bananas (2 medium).
45 vanilla wafer cookies, crushed (2 cups).
6 cups Cool Whip frozen whipped topping, thawed.
15 vanilla wafer cookies, coarsely crushed (2/3 cup).
24 dried banana chips.
Directions
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cake mix, pudding mix, milk, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in mashed bananas and 2 cups crushed cookies. Divide batter evenly among muffin cups.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- Frost cupcakes with whipped topping. Sprinkle with 2/3 cup crushed cookies. Top with banana chips.
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