My grandmother Rebecca, who we called Mama, made her banana pudding almost every week for a sweet treat. Her five boys and all of her grandchildren absolutely loved when she made it. Simple, Southern, and some of the best comfort food! 

Instructions

1. Combine the pudding and milk and whisk by hand for 2 minutes, or until thickened. Whisk in the sour cream. Set aside 1/2 cup of the whipped topping and whisk in the rest. Mix well.
2. Cut the bananas into 1/4-inch-thick slices.
3. Spread 1/3 of the pudding mixture in a 2-quart casserole dish. Cover the surface with a layer of wafers, flat side up. Top each wafer with another, rounded side up. Place a banana slice on top of each wafer pair. Fill in the spaces between the cookies with sliced bananas.
4. Repeat with another layer of the pudding, wafer pairs, and banana slices.
5. Repeat with the remaining pudding, wafer pairs, and banana slices. Top with the reserved whipped topping.
6. Cover and refrigerate over-night.