Banana Pudding

• 1 (1.5 oz.) pkg. vanilla sugar-free instant pudding mix
• 1 (1 oz.) pkg. vanilla sugar-free instant pudding mix
• 5 c. fat-free milk
• 1 (8 oz.) container low-fat sour cream
• 1 (8 oz.) container frozen reduced-calorie whipped topping, thawed
• 1 (5.5 oz.) pkg. sugar-free vanilla wafers (about 45 wafers)
• 7 medium sized ripe bananas, sliced

1. Combine pudding mixes and prepare according to package directions, using 5 cups milk and a wire whisk.
2. Add sour cream and 1/3 of whipped topping to pudding; stir well.
3. Line a 13 x 9-inch baking dish with vanilla wafers; reserve remaining wafers.
4. Slice bananas over wafers.
5. Pour pudding mixture over bananas.
6. Line edge of dish with wafers, reserving 4 wafers to crumble and sprinkle on top.
7. Cover and chill at least 3 hours.
8. Spread remaining whipped topping over pudding.
9. Cover and chill.
10. Sprinkle crumbled wafers over topping before serving.
11. Yields 15 servings.

vanilla sugar, vanilla sugar, milk, sour cream, sugar, bananas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=148091 (may not work)