Banana Pudding Cupcakes

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Ingredients

1 box of yellow cake mix

1 3.4 ounce box of banana creme pudding

1 cup of vegetable oil

1 cup of vanilla yogurt

4 eggs

2 tsp. of vanilla

24 vanilla wafers

2 bananas, sliced into at 24 pieces

Directions

Mix all ingredients together, except the bananas and vanilla wafers.   Spoon approximately one teaspoon of the batter into the lined cupcake pans.  Place one vanilla wafer (push it down very gently) and then two slices of banana on the batter.  Cover the bananas completely with batter, but do not overfill the cups.

Bake at 350 degrees for 18-20 minutes or until a tester comes out clean.

Frosting
Ingredients

One 16 ounce container of Cool Whip

2 3.4 ounce boxes of instant vanilla pudding

1 cup of milk

Directions

Mix the pudding and the milk until smooth. When completely mixed, fold in the whipped cream until there are no streaks.

Frost cooled cupcakes and top with crushed vanilla wafers

Mexican Wedding Cookies

2 1/4 cups unbleached all purpose flour
3/4 cup sugar
2 tsp ground cinnamon
1/4 tsp salt
2/3 cup butter
2 large eggs
cinnamon sugar (1/2 cup sugar plus 1 tsp cinnamon mixed in small bowl.

Mix the flour, sugar, cinnamon and salt together in a large bowl. Add the butter and blend thoroughly with your fingers. Add the eggs and knead the cookie dough by hand until all the ingredients are blended and dough is smooth.

Pinch off small pieces of the dough and roll them into balls the diameter of a quarter. Place the dough balls about 1 inch apart on ungreased baking sheets and bake them in a preheated 375 degree oven until golden brown on the bottom, about 15 minutes.

Remove 2 or 3 cookies at a time and roll in cinnamon sugar until generously coated. Transer to wire rack and cool completely. Once cooled, store in airtight container fo rup to 1 week.
Makes about 6 dozen cookies.