Banana Pudding

Yields:________
Total Time:________

Ingredients:

• 1 Box of Nila Wafers
• 1.5 Ounce of Sugar-Free Instant Vanilla Pudding Mix
• 2 ¹/₂ Cups of Milk (in addition to the milk on the instant pudding package)
• 6 Whole Bananas, Sliced
• 12 Ounce Cool Whip

Equipment:

• 13 x 9 Casserole Dish
• Large Mixing Bowl
• Long Handle Wooden Spoon
• Refrigerator
• Saran Wrap
• Stand/Hand Mixer

Pre-Preparation:

1. Lay out all ingredients/equipment 15 minutes prior to cooking/baking.

Optional Recipe Variant:

1. If you don't want to use bananas, you can replace the 1.5 Ounce of Sugar-Free Instant Vanilla Pudding Mix with 1.5 Ounce Sugar-Free Instant Banana Cream Pudding Mix.
2. If you opt to not use bananas, you might want to get (2) boxes of Nila Wafers to cmpensate for the volume difference by removing the bananas.

Note: Due to the fact that banana slices tend to brown VERY fast, some might see making the pudding without the bananas the preferred method of making this dish.

Directions:

1. In a medium sized mixing bowl with a mixer mix in instant pudding mix, half (6 ounces) of your Whipped Cream and all of your Sour Cream to make your vanilla pudding until thick, being sure to beat pudding batter thoroughly to ensure even incorporation of all ingredients.
2. In your casserole dish, layer your wafers and banana slices in a thin layer alternating in that order till you reach the top of the dish just below the rim edge of the dish. (3 wafers and 2 banana layers).
3. Pour batter over your wafers and banana slices and spread evenly.
4. Cover tightly with Saran Wrap and Chill pudding in refrigerator over night.
5. The following day. spread your cool whip over pudding and serve.