INGREDIENTS
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 egg
1 small box of instant banana pudding
24 vanilla wafers
Whipped Cream (optional)
1/3 cup sugar
1 egg
1 small box of instant banana pudding
24 vanilla wafers
Whipped Cream (optional)
DIRECTIONS
1. Preheat oven to 325°F. Beat cream cheese, sugar, egg, and banana pudding in a large bowl with electric mixer on medium speed until light and fluffy.
2. Line 24 mini muffin cups with paper baking cups. Place a wafer in bottom of each muffin cup. Spoon batter into each cup, filling each 2/3 full.
3. Bake 20 minutes or until edges are lightly browned. Cool in pan on wire rack.
4. Refrigerate 4 hours to overnight.
2. Line 24 mini muffin cups with paper baking cups. Place a wafer in bottom of each muffin cup. Spoon batter into each cup, filling each 2/3 full.
3. Bake 20 minutes or until edges are lightly browned. Cool in pan on wire rack.
4. Refrigerate 4 hours to overnight.