- 3 pkg instant vanilla pudding
- 5 cups milk
- 1 cup sour cream
- 1 carton frozen nondairy topping
- 2 boxes vanilla wafers
- 12 to 15 banana, sliced
In a large mixing bowl, blend pudding mix and milk with wire whisk. Add sour cream and half of the whipped topping. In a large, deep glass bowl, alternate cookies, bananas, and pudding mixture layers. Top with reserved whipped topping and additional banana slices, if desired. Refrigerate overnight. Yield: 16 servings.
