This Banana Pudding is a huge favorite among tons of family friends, and especially my mom! It is light, sweet, and all good things packed into one dessert!
Banana Pudding has never looked or tasted so great as it does in this Trifle recipe. These Banana Pudding Trifle Cups take Banana Pudding to the next level by adding pound cake! Whip this recipe up into a large beautiful trifle or make turn it into beautiful individual trifle cups! Either way, your guests will ask for seconds!
Banana Pudding Cups take a classic combo of bananas, vanilla pudding and vanilla wafers for a unique spin on two old favorites!
Banana Pudding Cake Cups 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)…
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipe, Please Open The Next Page.
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.