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Post by Sheila on Jun 27, 2011 18:53:57 GMT -5
Banana Pudding Cupcakes 1 box French Vanilla Cake Mix 1 box Instant Banana Cream Pudding (3.4 oz) 3 Eggs 1/2 cup(s) of Vegetable Oil 1/2 cup(s) of Water 10 ounce(s) of PHILADELPHIA Original Cooking Creme 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 3/4 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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Post by Granny Smith on Jun 27, 2011 20:09:18 GMT -5
Yummy! I was thinking about making banana pudding cream puffs, but I might make this instead.
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Post by Valerie on Jun 28, 2011 8:48:40 GMT -5
What is cooking creme? Would that be cream cheese, being Philadelphia brand?
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Post by Sheila on Jun 28, 2011 11:59:08 GMT -5
It;s the same a regular cream cheese it just comes in a tub and melts easier,it's whipped
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Post by Valerie on Jun 28, 2011 15:16:26 GMT -5
Ok, gotcha! I think they sell that as cream cheese spread here.
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Post by Granny Smith on Jun 30, 2011 6:34:10 GMT -5
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