Easy Banana Pudding

I will start off by saying I am working on getting new dishes. I know you are tired of seeing the same dish pattern in most of my posts, I am too. My husband and I received these dishes 12 years ago as a wedding present and have never had the need to buy new ones. I am ready for a change though and have been searching high and low for a pattern I love, no luck just yet. I am excited about scouring some thrift and antique stores to look for some fun things as well. In the meantime you get to see these same old dishes, sorry! This is a simple, refreshing, and healthy dessert that will  please everyone who isn't opposed to bananas. I like the addition of sour cream in my banana pudding. I think it adds to the creaminess and smoothness of the pudding part. I used sugar free pudding in this but you could also use regular. I also used mini vanilla wafers for the first time. I actually liked them better than the regular sized ones but either way it will taste great. Hope you enjoy!

Easy Banana Pudding

2 pkg. (1 oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding

3 cups cold fat free milk 1 tub (8 oz.) COOL WHIP Sugar Free Whipped Topping, thawed, divided 1/2 cup light sour cream 1 box vanilla wafer cookies 4 bananas In a large mixing bowl, combine pudding mix and milk. Mix with a whisk until combined and thickened. Fold in the Cool Whip and sour cream until thoroughly combined. In a 9x13 inch baking dish, layer half of your cookies on the bottom. Next goes a layer of bananas, just to cover the cookies. This could take 1 1/2 to 2 bananas depending on their size. Next layer half the pudding mixture. Then layer the other half of the vanilla wafers, more bananas and the rest of the pudding mixture. Smooth the top over, cover, and refrigerate for at least 4 hours. This pudding gets better as it sits, even better the 2nd day.