Banana Pudding

Banana Pudding
From the kitchen of Sandy Stillman Pickett

1 (5.1 ounce) box vanilla instant pudding
2 cups milk
1 teaspoon vanilla extract
1 (8 ounce) tub Cool Whip
1 (8 ounce) carton Sour cream
4 to 5 medium bananas
1 (12 ounce) box vanilla wafers or if you want it really rich, use Pepperidge Farms Chessmen Shortbread Cookies

Wisk the pudding and milk together until thickened. Add vanilla extract and add sour cream and cool whip. Mix well and set aside.
Using a 3-quart dish, layer vanilla wafers, sliced bananas (usually 2 per layer and I slice as I layer), and then pudding mixture. Continue to alternate layers until you end with the pudding layer. I line the sides of the dish with wafers after the pudding layer and then top the pudding with either a layer of vanilla wafers or I crush the wafers and have crumbs on top. Chill until ready to serve.

Makes 8 servings