A creamy, rich banana pudding with a tangy twist from sour cream, layered with vanilla wafers and fresh bananas for a classic Southern-style dessert.

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In a large bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until thickened.
Stir in the sour cream until well combined.
Fold in the whipped topping gently until smooth.
In a 9×13 inch dish, layer vanilla wafers on the bottom.
Top with a layer of banana slices, then spread half of the pudding mixture over the bananas.
Repeat layers with remaining wafers, bananas, and pudding mixture.
Cover and refrigerate for at least 4 hours or overnight before serving.