Sunday, May 17, 2009

Banana Pudding

  • 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.