Estelle'S Instant Banana Pudding - cooking recipe

Ingredients

3 (3 3/4 oz. pkg.) instant French vanilla pudding
5 c. milk
1 c. sour cream
1 (13 oz.) Cool Whip or larger size
6 bananas
1 box vanilla wafers

Preparation

Crush enough wafers to generously cover the bottom of a 9 x 13-inch pan. Beat pudding and milk.
Fold in sour cream and half of the Cool Whip.
Slice 3 bananas over the wafers layer.
Spread half of pudding mix and repeat layers; wafers, bananas, pudding and top with rest of the Cool Whip.
The Cool Whip seals it and keeps it from running over.
Refrigerate.
It can not be cut in squares but must be spooned up.
Serves 12.