Shortcut Nutter Butter Banana Pudding Trifle


From Southern Living mag February 2009. The longer the dessert chills the more the cookies will soften.
Cooking time is chilling time.

3 cups milk
1 teaspoon vanilla extract
2 (3 1/2 ounce) packages vanilla instant pudding mix
1 (8 ounce) container sour cream
5 medium ripe bananas
1 (1 lb) package peanut butter sandwich cookie
2 cups thawed extra creamy whipped topping
Garnishes
peanut butter sandwich cookie (optional)
dried banana pieces (optional)
fresh mint sprig (optional)

Place 3 cups milk and vanilla in large bowl; add vanilla instant pudding mix.
Beat with an electric mixer at medium speed 2 minutes or until thickened; let stand 5 minutes. Stir in sour cream.
Fill a large bowl with ice. Place bowl in ice, and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.
Meanwhile, cut bananas into 1/4-inch slices. Break cookies into thirds.
Spoon half of pudding mixture into a 3-qt. bowl or pitcher.
Top with bananas and cookies.
Spoon remaining pudding mixture over bananas and cookies.
Top with whipped topping.
Cover and chill 2 to 24 hours. Garnish, if desired.