You might not have strong feelings either way about banana pudding, and normally I wouldn't have strong opinions on it either; however, today I was forced to come to grips with a new way of thinking. This banana pudding, as some of my elite friends might say, r0x0rz. The sour cream in the mix might sound surprising, but it adds a texture and tang that boxed pudding along can't touch.
Mrs. Hobbs' Banana Pudding
3-3.4oz boxes Jello French Vanilla Instant Pudding mix
1-16oz tub Kraft Cool Whip
2-12oz boxes Keebler Vanilla Wafers
1-8oz tub Breakstone's Sour Cream
6 to 9 bananas
3- cups 2% milk
Mix instant pudding and milk until well blended. Add Cool Whip and sour cream, mix thoroughly. Cover bottom of four quart casserole dish with pudding mixture. Add a layer of vanilla wafers, and a layer of banana slices. Repeat the layers and top with crushed vanilla wafers.
Chill and serve.
Best when prepared one day and served the next.