I am telling you what, I do not like bananas! Nope, I am not a banana lover. Why banana pudding you ask? Because my family and the rest of the Southern population think it qualifies as a family reunion tradition. Believe me; this recipe makes a good dessert. It will take care of your sweet tooth without the guilt of too many calories. It is served in a small container that will hold enough to say “I had my dessert.” Because it is made with light and reduced fat ingredients, it is an absolutely awesome dessert. I know, I know… how do I know this pudding is good? Well, everybody tells me so and I make mine with strawberries instead of bananas!
8 oz container of fat free sour cream
2 cups 2% milk
8oz. container frozen Light-whipped topping, thawed
16 oz. package reduced fat vanilla wafer cookies
5 oz. package sugar free instant vanilla pudding mix
4 bananas peeled and sliced (my wife prefers not quite ripened)
In a large container, combine sour cream, whipped topping, pudding mix and milk. Mix well. In the bottom of your individual glass dishes, put a layer of cookies, then a layer of pudding mixture, then a layer of bananas. Repeat until container is full. Refrigerate until serving time and top with whipped cream and a wafer.