Mrs. Hobbs' Banana Pudding

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.


Shauna said…
This is the kind of banana pudding recipe my sister brought home from her mission in North Carolina. Yum!!
Anonymous said…

If you mix the sour cream, cool whip, and pudding together, it also makes a great base for fruit salad. Just thought you might like to know.


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