30 vanilla wafers
3 large bananas, sliced into 1/4 inch slices
1 small box instant banana cream pudding mix
1 small box instant French Vanilla pudding mix
3 cups milk
3/4 cup sour cream
Layer a 2-quart casserole with half the vanilla wafers, and top with half of the sliced bananas. Set aside.
In a large mixing bowl, combine pudding mixes with skim milk. Stir with a wire whisk for a few seconds, then quickly stir in sour cream until pudding begins to thicken and sour cream is well combined.
Pour half of the pudding mixture over the bananas and vanilla wafers. Then repeat another layer of vanilla wafers and the remaining bananas. Top with remaining pudding mixture.
Refrigerate for at least 8 hours before serving. Top each individual serving with a dollop of whipped topping.
Makes 8 to 10 servings.