Peanut Butter-Banana Pudding

Ingredients

• 6 small bananas divided
• 0.3 cup creamy peanut butter spread reduced-fat
• 2 cups milk fat-free
• 8 ounce carton nonfat cream sour
• 8 ounce carton nonfat whipped topping frozen thawed
• 3.4 ounce vanilla pudding mix fat-free french instant
• 42  vanilla wafers divided reduced-fat

Equipment

• whisk
• hand mixer

Directions

1. Prepare pudding mix according to package directions, using a whisk and 2 cups fat-free milk. (Do not use an electric mixer.)
2. Add peanut butter and sour cream, stirring well with a wire whisk. Set aside.
3. Line bottom of a 2 1/2-quart casserole with 14 vanilla wafers. Peel and slice 4 bananas. Top wafers with one-third each of pudding mixture, banana slices, and whipped topping. Repeat layers twice using remaining wafers, pudding mixture, banana slices, and whipped topping. Cover and chill at least 2 hours. To garnish, peel and slice remaining 2 bananas; arrange slices around outer edges of dish.