Beat pudding mix and milk in medium bowl with whisk 2 min. until blended. Remove 1 cup pudding; reserve for later use.
Beat cake mix, eggs, oil and remaining pudding in large bowl with mixer until blended. Stir in bananas and wafer crumbs until blended. Spoon into 24 paper-lined muffin cups, adding about 1/4 cup batter to each prepared cup.
Bake 20 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove cupcakes from pans to wire racks; cool completely.
Use rounded handle of wooden spoon to poke large 1-inch-deep hole into top of each cupcake. Gently stir 1/2 cup COOL WHIP into reserved pudding; spoon into pastry bag fitted with round tip. Use to pipe pudding mixture into cupcakes, adding about 1 Tbsp. pudding mixture to each cupcake.
Frost tops of cupcakes with remaining COOL WHIP.
Sprinkle additional vanilla wafer crumbs over cupcakes just before serving. Garnish each with a banana chip.
If You Don't Have a Pastry Bag
Spoon pudding mixture into resealable plastic bag; seal bag. Cut small piece off one bottom corner of bag; use to squeeze pudding mixture into cupcakes.
You will need to crush about 40 wafers to get the 1-1/2 cups wafer crumbs needed to prepare this delicious dessert.
Keeping it Safe
Keep filled and frosted cupcakes refrigerated.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.