Easy Banana Pudding

• TIPS
• Refrigerate until cold (I usually do 1-3 hours before serving)
• Don't use banana flavored pudding.
• Make individual servings by layering in clear cups. So cute!
• Feel free to layer and decorate how you please.
• Wanna change up the cookie? Try Chessman cookies!
• Wanna add something unique? Sliced strawberries add a special touch!

This is one of my favorite banana puddings to take to potlucks because it tends to please everyone from the kids, adults, true southerners to Yorkers alike! Not to mention it’s so easy and quick to whip up a huge pan of this stuff. This is the recipe my grandmother uses a lot for family get-togethers. It’s just heavenly!
The addition of the sour cream really adds a special touch and helps tie in all the flavors. I like how it’s not overly sweet or too rich like some easy banana pudding recipes can be. Don’t let the instant pudding throw you off, it works. Trust me.
Don’t tell anybody, but I actually prefer this version of banana pudding over the old fashioned, homemade version.

Serves: 8-10

Sour cream is the secret to amazing, creamy, easy banana pudding. Everyone always ask for the recipe. Double the recipe, it goes fast!!

Ingredients

• 3-6 bananas
• 2 (3.4 oz) box instant Vanilla pudding
• 2 cups of milk
• 1 box of Nilla Wafers (You won’t need the whole box, unless you just really like nilla wafers)
• 8 oz. container of Cool Whip
• 8 oz. container of sour cream

Instructions

1. In a bowl, combine pudding and milk.
2. Stir until creamy.
3. Add in sour cream and 4 oz (half the container) of cool whip.
4. Stir until combined.
5. In a dish, add a layer of chopped bananas and nilla wafers
6. Spread on a large spoonful of the pudding mixture
7. Repeat the layering process again, ending with the pudding mixture.
8. Spread on the remaining cool whip.
9. Arrange wafers in a patter on top or crush them.
10. Refrigerate for 3 hours.
11. Serve cold.

Notes

Cook time is chill time.

PEANUT BUTTER CUP TRUFFLES
1 cup (2 sticks) butter, softened
1 lb powdered sugar
1 cup peanut butter
10-12 graham cracker sheets (I just used one whole "sleeve" of graham crackers and didn't actually count how many were in there (approximately 10-12 whole crackers)
dipping chocolate, melted

Put graham crackers in a food processor or plastic bag and beat until they are finely crushed. Mix butter, powdered sugar, peanut butter, and graham crackers together in large bowl. Roll into 1" balls. Place rolled balls on large cookie sheet (I lined my cookie sheet with parchment paper) and stick in the freezer for about 20 minutes

In the meantime, melt dipping chocolate. Once the peanut butter balls have set up, dip in chocolate and place back on cookie sheet. Let set up before serving.

Makes 6-7 dozen truffles.

You can also make these look like a Reese's peanut butter cup- purchase mini-cupcake holders or candy paper cups on a large tray. Pour a small spoonful of chocolate in the bottom of each cup, add a flattened peanut butter ball in the middle, then pour a little more chocolate on top to cover it up.