6 ripe bananas, peeled and sliced
2 pkgs instant banana pudding
3 cups lowfat milk
2 tsps pure vanilla extract
1 12 oz container of frozen whipped topping
1 8 ounce container of light sour cream
Mix banana pudding with milk until blended. Fold in half the whipped
topping, sour cream, and vanilla. Blend thoroughly.
Layer vanilla wafers in the bottom of a 13 by 9 serving dish. Then add
a layer of pudding and a layer of sliced bananas. Repeat each layer two
more times. Top with remaining half of frozen whipped topping.
Refrigerate for at least two hours.