Banana Pudding

I received this recipe from a past client and friend, and since it sounds so good, I wanted to pass it along. She recieved it from a lady in her church. I will be making it in a few days, so I can't wait to pass along how good it tastes!

Banana Pudding

1 small box instant vanilla or french vanilla pudding (french is a bit sweeter – which is what I always use.)

1 1/2 cups cold milk

1 can sweetened condensed milk

8 oz sour cream

8 oz cool whip

1 tsp vanilla

3 bananas

1 box vanilla wafers

Mix pudding and milk with mixer just until smooth.

Add one at a time, mixing after each; condensed milk, sour cream, cool whip and vanilla.

Layer a 9 x 13 inch pan with vanilla wafers, 1 1/2 sliced bananas and pudding mixture. Repeat once.

Lightly sprinkle top with crumbs from vanilla wafers (She just uses the crushed ones from the bottom of the box) for decoration. Refrigerate for 24 hours before serving. (She usually makes it the morning of the event and it's always good, as long as it can sit in the fridge for a few hours I think is key.)