Yummy-To-The-Tummy Banana Pudding

• 4 large ripe bananas
• 1 box Murray sugar free vanilla wafers
• 1 box sugar free Jello instant banana cream pudding
• 1 box sugar free Jello instant cheesecake pudding
• 2 1/2 cup fat free milk
• 2 tubs sugar free or fat free Cool Whip, thawed
• 1 single serving (8oz.) container plain yogurt (fat free vanilla or banana cream is okay if you can't find plain)

1. Add pudding to cold milk and whisk for two minutes until thickened. Fold in yogurt and one tub of the whipped topping. Layer in a medium-sized bowl: Cookies, sliced bananas, then pudding - in that order - two or three times. Spread the contents of the second tub of cool whip over the top of the pudding. Cover with lid or plastic wrap and refrigerate for at least two hours, or preferably overnight. Ya'll will be fightin' over the last bite!
2. (note: you can make this lactose-free by using Lactaid skim milk instead of regularthat's what I did!)

bananas, sugar, sugar, sugar, milk, tubs sugar, serving

Taken from www.epicurious.com/recipes/member/views/yummy-to-the-tummy-banana-pudding-50033662 (may not work)