Banana Pudding - cooking recipe

Ingredients

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

Preparation

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