1 box French Vanilla Cake Mix
1 box Instant Banana Cream Pudding (3.4 oz)
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)
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