1 large (6-serving) box instant vanilla pudding
3 c. milk
1 (8 oz.) container sour cream
1 large container Cool Whip topping, divided
1 large box vanilla wafers
5 to 6 bananas

In a large bowl, prepare pudding mix according to package directions. As pudding begins to thicken, add sour cream and 1 cup Cool Whip topping. Mix well. Line a small size roasting pan with vanilla wafers. Slice bananas and place one layer of bananas over top of wafers. Cover bananas and wafers with half of pudding mixture. Repeat layers of vanilla wafers and bananas and cover with remaining pudding mixture. Spread remaining Cool Whip topping over top of pudding. Cover with plastic wrap or foil and refrigerate until ready to serve.

Makes 12 to 14 servings.

Tips: The pudding is best made the day before serving. The pudding needs to set and the flavors need to blend well for the best taste.

To minimize calories and fat, use low fat or fat free sour cream, reduced fat vanilla wafers and low fat or fat free Cool Whip topping. The end result is great, no artificial taste. The pudding is delicious and you don't feel quite as guilty about enjoying the dessert.

Leftovers (if there are any) can be kept in the refrigerator for a couple of days. Keep in mind the bananas may start to brown when exposed to air.

I use a small disposable aluminum roasting pan for this recipe because the sides of the pan are high and easily accomodate the layers of ingredients. A typical 9 x 13 x 2 inch-pan is not deep enough to hold the entire recipe.