Banana Pudding Cupcakes with Cool Whip Pudding Frosting

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bananapuddingcupcakesAs a kid, one of my favorite snacks was Jell-O Pudding Snacks topped with a hefty (and I mean hefty!) dollop of Cool Whip on top.  The ratio was probably one cup Cool Whip to standard-size pudding cup, and frankly, I had dreams of giving myself a Cool Whip facial a la Robin Williams in Mrs. Doubtfire.  Helllooooooo, indeed!

Ingredients

• 1 box vanilla cake mix, plus ingredients on back of box
• 2 boxes Jell-O Instant Banana Cream Pudding mix, divided
• 1 cup low-fat milk
• 4 oz (1/2 pkg) PHILADELPHIA Cream Cheese, room temperature
• ⅓ cup powdered sugar
• 1 tub (8 oz) Cool Whip, thawed
• Banana slices
• Vanilla wafer cookies

Instructions

1. Preheat oven to 350 degrees F. Line 2 muffin tins with about 16 paper liners. Prepare the cake batter according to package directions. Once the batter has come together, stir in ONE box of the Jell-O banana pudding mix.
2. Portion the batter evenly among the muffin cups, filling cups about ¾th full. Bake for approx. 14-16 minutes, or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely.
3. While cupcakes cool, prepare your frosting: in a medium bowl, whisk together the remaining box of Jell-O banana pudding and the milk until smooth. Stir in the cream cheese and powdered sugar until combined and minimal clumps remain. Lastly, fold in the Cool Whip until combined. Place the frosting in the fridge to set, about 1 hour.
4. ..........

For full instruction please see : https://thedomesticrebel.com

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