Peanut Butter-Banana Pudding

Ingredients

• 1 (1-ounce) package vanilla sugar-free, fat-free instant pudding mix
• 2 cups fat-free milk
• 1/3 cup no-added-sugar creamy peanut butter
• 1 (8-ounce) carton fat-free sour cream
• 42 vanilla wafers, divided
• 6 small bananas, divided
• 1 (8-ounce) carton frozen fat-free whipped topping, thawed
• 1 tablespoon lemon juice

Preparation

1. Prepare pudding mix according to package directions, using a whisk and 2 cups fat-free milk. (Do not use a mixer.) Add peanut butter and sour cream, stirring well with a wire whisk.
2. Line bottom of a 2 1/2-quart casserole with 14 vanilla wafers. Peel and slice 4 bananas. Top wafers with one-third each of pudding mixture, banana slices, and whipped topping. Repeat layers twice using remaining wafers, pudding mixture, banana, and topping. Cover and chill at least 2 hours. Peel and slice remaining 2 bananas; toss with lemon juice. Arrange slices around outer edges of dish.