8 Serves
53 Mins
In a large mixing bowl, combine the vanilla pudding mix and milk. Using an electric hand mixer on low speed, beat the mixture for 2 minutes until smooth.
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Vitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
100 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
21 mg / 420 mgPhosphorus
93 mg / 1,250 mgPotassium
275 mg / 4,700 mgSodium
94 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
1 g / 28 gSugar
11 g / 50 gSaturated Fat
4 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Gently fold the sour cream into the pudding mixture using a spatula until fully incorporated, then let the mixture stand for 5 minutes.
In a 3-quart serving bowl, create the first layer by arranging a third of the graham crackers, followed by a layer of sliced bananas and a third of the prepared pudding mixture.
Repeat the layering process twice more with the remaining graham crackers, bananas, and pudding mixture.
Cover the bowl and refrigerate for at least 45 minutes to allow the pudding to set and the crackers to soften slightly before serving.
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