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

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.