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Sour Cream Banana Pudding

Mimi’s Sour Cream Banana Pudding

Sour Cream Banana Pudding

A light and decadent southern dessert.
Course: Dessert
Cuisine: American
Servings: 8 people


  • 2 3.4 ounce instant vanilla pudding
  • 2 cups cold milk
  • ½ tsp vanilla
  • 1 8 oz container frozen whipped topping
  • 4 bananas
  • 1 box Vanilla Wafer Cookies


  • Whisk together pudding & milk until thickened. Whisk in sour cream & vanilla. Set aside 1/2 cup of whipped topping, then stir in the rest into the mixture. Mix well.
  • Cut bananas into thick slices.
  • Spread 1/3 of pudding into a casserole dish (or any dessert dish). Cover the surface with a layer of wafers (flat side up) then top with another wafer with round side up. Place a banana slice on top of each wafer.
  • Repeat with 1/2 the pudding, then repeat wafer pairs & banana slices.
  • Repeat layers with the remaining pudding, wafer pairs & banana slices. Top with reserved whipped topping.
  • Cover & refrigerate overnight (preferably) if not at least 3-5 hours.
  • Enjoy!!

Nutrition values are estimates, for exact values consult a nutritionist.

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