Ingredients: |
Ingredients: Box of Vanilla Wafers
French Vanilla Cake Mix, plus eggs, oil, and water to prepare
Filling:
Small box instant Banana Cream pudding
1 3/4 cups cold milk
Frosting:
1 cup cold milk
Small box instant French Vanilla pudding
1/3 cup powdered sugar
4 oz whipped cream cheese (1/2 of an 8 oz tub)
8 oz tub Cool Whip, thawed
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Directions: |
Directions:Preheat oven to 350. Line 24 muffin cups with liners and set aside.
Spoon one spoon full of the batter into the lined muffin tins. Place one cookie and then two slices of banana in the batter. Then finish filling all of the tins. The batter should completely cover the bananas.
Place a vanilla wafer in the bottom of each cupcake liner. Prepare cupcake batter as called for on box instructions and fill liners 2/3 full. Bake for 15 – 20 minutes or until cake springs back when lightly touched. Place on baking racks to cool.
While cupcakes cool, prepare frosting: In a large bowl, whisk together milk, pudding, and powdered sugar until thick and smooth. Whisk in cream cheese until fully blended, then fold in Cool Whip. Place in the refrigerator for an hour to firm.
Prepare filling: In a medium bowl, whisk together cold milk and banana pudding mix until thick, about 2 minutes. Once cupcakes are cool, cut a circle from the middle using a small knife and fill with pudding.
In a large Ziploc bag, crush 2 dozen vanilla wafers. When frosting has firmed, pipe or frost on cupcakes and sprinkle with crushed cookies. Top with a whole cookie.
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This recipe for Banana Pudding Cupcakes is from