Easy Banana Pudding with Sour Cream
My banana pudding with sour cream is an easy layered dessert filled with creamy layers. It uses Nilla wafers for an added crunch!
Ingredients
- (2) 3.4 ounce boxes instant vanilla pudding mix
- 4 cups milk
- 8 ounces sour cream
- 8 ounces Cool Whip thawed
- 5-6 bananas sliced
- Nilla wafers
Instructions
- Mix the pudding mix and milk at a low speed until it's thick.
- Blend in the sour cream and half of the Cool Whip.
- In a trifle bowl or other large bowl, spread ⅓ of the pudding in an even layer. Add a layer of vanilla wafers, then top with ½ of the banana slices. Repeat with another pudding-wafer-banana mixture.
- Top with the remaining pudding, then spread the rest of the whipped topping on top. Sprinkle on crushed vanilla wafers.
- Cover and refrigerate for at least 3 hours before serving.
Notes
- Use ripe but firm bananas so they add sweetness without turning mushy.
- Always let the frozen whipped topping fully thaw so it folds easily into the pudding mixture.
- If you're worried about the banana slices turning brown in the pudding, toss them lightly in lemon juice, club soda, or soda water to help prevent oxidation.
- For a light and airy pudding mixture, fold the whipped topping gently to avoid deflating it.
- Store leftovers covered tightly in plastic wrap in the fridge for up to 4 days.
Nutrition
Serving: 1Calories: 233kcalCarbohydrates: 35gProtein: 4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 21mgSodium: 153mgPotassium: 344mgFiber: 1gSugar: 28gVitamin A: 295IUVitamin C: 4mgCalcium: 136mgIron: 0.2mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!