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

1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
2. 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.
3. 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.
4. Frost cupcakes with whipped topping. Sprinkle with 2/3 cup crushed cookies. Top with banana chips.