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).
• 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 a paper baking cup in each of the 24 regular-size muffin cups.
• In a large bowl, beat cake mix, pudding mix, milk, oil, and eggs with an electric mixer on low speed for 30 seconds.
• Beat on medium speed for 2 minutes, scraping the bowl occasionally. Stir in mashed bananas and 2 cups crushed cookies.
• Divide batter evenly among muffin cups.
• Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
• Cool for 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.