May 18, 2013

My Whipped Sour Cream Banana Pudding

Whipped Sour Cream Banana Pudding
created and improved upon by Phyllis Adelle Sherer

2 1/2 c milk
1 regular size pkg vanilla pudding mix
1 regular size pkg banana pudding mix
4 oz sour cream
4 oz whipped topping (Cool Whip)
1/2 tsp either pure vanilla or imitation vanilla extract flavoring
1 tsp almond extract flavoring
1 box each regular size vanilla wafers, and mini vanilla wafers (for garnish)
3-4 large ripe (or half-ripe) bananas, clean strings off, slice approx 1/4-inch thick.

Mix milk and puddings in large mixing bowl with hand mixer until thick. 
Add sour cream, mix well. 
Add whipped topping, mix well. 
Add flavorings, mix well.
Layer bottom portion of bowl or baking dish with regular size wafers, standing some up on the sides of the bowl. (I place flat side of wafers in/up, like a hand that is cupped)
Add nice layer of pudding. 
Layer slices of bananas. (I prep two bananas ahead of mixing the pudding)
(I rinse my hands after each banana layer and cookie layer.)
Layer pudding next to keep them from turning brown. 
Layer more wafers, and set some up at sides if needed.
Layers more bananas. 
Layer last of pudding.
Top with minis in whatever design you like (random, someone's name, a symbol, etc.)
Cover well with plastic wrap. Place in refrigerator for at least an hour. 
If desired, garnish with dollops of remaining whipped topping right before serving.

You can substitute low-fat and low-sugar/sugar-free items for this recipe.
If you need larger amount, simply double the ingredients.

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