With summer quickly approaching, desserts should be a little lighter and not quite so rich. We love banana pudding. Of course, I prefer the cooked custard pudding, complete with meringue on the top. But, all of the kids in our family love the sour cream banana pudding. I first found the recipe in the "What's Cookin in the Mountains" recipe book. The recipe was from Babyland General Hopital in Clayton, Georgia - the home of the original Cabbage Patch dolls. No wonder it is a child's delight!
Sour Cream Banana Pudding
4-5 bananas - sliced
2 - 3.4 ounce boxes instant vanilla pudding
2 cups milk
1 box "Nilla" wafers
1 12 oz container Cool Whip
1 8 oz carton sour cream
Mix vanilla pudding with 2 cups milk - will be very thick. Stir in 8 oz of Cool Whip and 8 oz of sour cream. Place a layer of vanilla wafers on bottom and up sides of trifle bowl. Add 1/3 of banana slices. Top with 1/3 of pudding mixture - Repeat two more times - ending with pudding mixture. Spread remaining Cool Whip over top of pudding and top with crumbled vanilla wafers - Chill for several hours before serving.