Ingredients
Equipment
Method
Instructions
- In a large mixing bowl, combine the instant chocolate pudding mix with 2 cups of milk. Whisk together until the mixture thickens, about 2 minutes.
- To the thickened pudding, add the sour cream, sweetened condensed milk, and vanilla extract. Whisk until everything is well combined and smooth.
- Gently fold in half of the thawed Cool Whip into the pudding mixture. This will add a light and fluffy texture to your pudding.
- In a 9x13 inch baking dish, start by placing a layer of crushed Oreo cookies at the bottom. Next, add half of the pudding mixture over the cookies, followed by a layer of sliced bananas.
- Repeat the layering process: another layer of crushed Oreo cookies, the remaining pudding mixture, and another layer of sliced bananas.
- Spread the remaining Cool Whip over the top layer of bananas. For an extra touch, you can crush a few Oreo cookies and sprinkle them on top for decoration.
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight. This allows the flavors to meld and the dessert to set properly.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- For a lighter version, use light sour cream.
- Freeze without bananas for longer storage; add fresh bananas before serving.