Banana Pudding Cupcakes



1 box French Vanilla Cake Mix

1 box Instant Banana Cream Pudding (3.4 oz)

3 Eggs

½ cup(s) of Vegetable Oil

½ cup(s) of Water

10 ounce(s) of PHILADELPHIA Original Cooking Creme (Update: Cooking cream has been discontinued. You can replace with sour cream or cream cheese mixed with a few tablespoons of milk)

1 cup(s) of Bananas, smashed

2 cup(s) of Nilla Wafers, crushed (plus more for garnishing if desired)

8 ounce(s) of Cool Whip


In a large bowl, add in the first 6 ingredients.

Mix until all of the ingredients are combined.

Fold in the bananas and Nilla wafers.

Line cupcake pans with cupcake baking papers.

Spoon the batter into the cupcake baking papers (about ¾ full)

Place the cupcakes into a preheated 350 degree oven for 18-20 minutes.

When cupcakes are done, remove them from the pan and place them on a baking sheet.

Place them into the freezer to cool for 10 minutes.

Garnish with Cool Whip and crushed Nilla Wafers.

Serve cold.

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