Description

Banana Pudding with Sour Cream is a creamy, dreamy twist on the classic Southern dessert. Made with layers of vanilla wafers, bananas, and a rich pudding mixture enhanced by sour cream for extra tang and smoothness.

Ingredients

Units Scale

1 box (3.4 oz) instant vanilla pudding mix
1 cup cold milk
1 cup sour cream
1 tub (8 oz) whipped topping (like Cool Whip), thawed
4–5 ripe bananas, sliced
1 box vanilla wafers

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Instructions

In a mixing bowl, whisk together the pudding mix and cold milk until thickened, about 2 minutes.
Fold in the sour cream and then gently fold in the whipped topping until smooth and well combined.
In a 9×13-inch dish, layer vanilla wafers across the bottom.
Top with a layer of sliced bananas, then spread half of the pudding mixture over the top.
Repeat the layers: vanilla wafers, bananas, and the remaining pudding mixture.
Cover and refrigerate for at least 4 hours or overnight for best results.
Garnish with extra banana slices or crushed wafers before serving, if desired.

Notes

To prevent browning, toss banana slices in a little lemon juice before layering.
Use homemade whipped cream instead of whipped topping for a less processed version.
Serve chilled for best texture and flavor.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 24g
Sodium: 220mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 20mg