Diabetic friendly.
Combine pudding mixes and prepare according to package directions, using 5 cups of milk and a wire whisk. Add sour cream and one-third of whipped topping to pudding; stir well. Lina a 13 x 9 inch baking dish with vanilla wafers; reserve remaing wafers. Arrange bananas over wafers. Pour pudding mixture over bananas. Line edge of dish with wafers, reserving 4 wafers to crumble and sprinkle over the top (you may have some left over). Cover and chill at least 3 hours.
Spread remaining whipped topping over pudding, cover and chill. Sprinkle crumbled wafers over topping before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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