Sour Cream Banana Pudding
Sour Cream Banana Pudding
A light and decadent southern dessert.
Servings: 8 people
Ingredients
- 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
Instructions
- 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.
