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Peanut Butter-Banana Pudding




Source of Recipe


Internet


List of Ingredients




1 3.4 oz. pkg French Vanilla instant pudding mix (do not substitute sugar-free)
2 cups fat free milk
1/3 cup reduced-fat creamy peanut butter (I added a bit more the 2nd time)
1 8 oz. carton fat-free sour cream
6 small bananas, divided
42 reduced-calorie vanilla wafers, divided (or substitute chocolate wafers)
1 8 oz. carton frozen fat-free whipped topping, thawed & divided (I used 12 oz.)


Recipe



Prepare pudding mix according to package directions using a whisk & 2 cups milk.
Add peanut butter & sour cream, stirring well with the wisk. Set aside.
Peel & slice 4 bananas, set aside.
Arrange 14 (or however many it takes) wafers on bottom of 2-1/2 qt. casserole.
Top wafers with 1/3 each of pudding mixture, bananas & whipped topping.
Repeat layers twice using remaining wafers, pudding, bananas & whipped topping.
Cover & chill at least 2 hours.
Peel & slice remaining 2 bananas.
Arrange around outer edges of dish.
Yield: 12 servings (3/4 cup serving size)