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 paper baking cup in each of 24 regular-size muffin cups.

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.

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.

Frost cupcakes with whipped topping. Sprinkle with 2/3 cup crushed cookies. Top with banana chips