Banana Pudding Trifle

Recipe courtesy of Madelyn Long, a member of Albemarle EMC.

2 (small) packages vanilla or French vanilla instant pudding
2½ cups milk (I use chilled evaporated milk)
1 cup sour cream
1 small carton Cool Whip
Vanilla wafers
3 bananas
Lemon juice

Whisk together pudding and milk and let thicken. Add to this mixture the sour cream and Cool Whip.

Line dish with vanilla wafers, then layer with sliced bananas (sprinkle with lemon juice to prevent them from darkening). Continue layering until all ingredients are used. Keep refrigerated until serving time. Better if made the day before.