1 package 4-serving size instant vanilla or banana pudding
2 ripe bananas, sliced
2 cups COLD milk
1/2 cup sour cream
Vanilla wafers
8 ounces Cool Whip whipped topping

Mix together pudding and milk, then stir in sour cream. Layer 1/3 of vanilla wafers, 1/3 of the bananas, 1/3 of the pudding, and 1/3 of the Cool Whip. Do this twice more.

Refrigerate, then partake in this banana-y goodness.

Old Fashioned Banana Pudding
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
2 cups milk (NOT skim)
4 or 5 ripe bananas, sliced thin (cover with plastic wrap or sprinkle with lemon juice to keep them from turning brown)
1 box vanilla wafers
1 teaspoon Vanilla extract
1 tablespoon Butter (not margarine)
4 Egg yolks (Large eggs or better)

Meringue:
4 egg whites, room temperature
5 tablespoons sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract

Preheat oven to 375°F. Line the bottom of a 9x9-inch pan with a layer of vanilla wafers.

Combine sugar, flour and salt in a bowl, and mix well. Set aside.

In a heavy saucepan, beat the egg yolks well. Over medium heat, add the flour mixture to the egg yolks, alternately with the milk and vanilla, stirring constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. Make sure you don't scorch the pudding. Remove from heat.

Place a layer of banana slices on top of the vanilla wafers. Pour half of the pudding over the banana layer. Put down another layer of vanilla wafers, another layer of banana slices, and cover with the remaining pudding.

Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar, a tablespoon at a time, and beat until stiff peaks form. Fold the vanilla into the meringue, and spread the meringue over the pudding, sealing it at the sides of the dish.

Bake until meringue browns, 12 to 15 minutes.

Banana-Maple Health Nut Pudding
This sounds really nasty. Yuck. BUT! You never know. If tofu ever sneaks into my house, I'll make this. Maybe.

2 cups very ripe mashed bananas
4 ounces fresh soft tofu -- well drained
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
1/4 cup real maple syrup or to taste
1 cup sliced bananas -- for garnish

In blender, puree bananas, tofu, vanilla, nutmeg and maple syrup until very smooth. Spoon into 4 dessert glasses and chill 1 hour. Top with sliced bananas before serving. Makes 4 servings.

Chocolate-Banana Pudding Pie
This pudding is SO good, especially if you make your own graham cracker crust. The richness of the chocolate with the sweet bananas and crunch from the crust - yum!

4 squares semisweet chocolate
2 tablespoons milk
2 tablespoons butter or margarine
1 9-inch graham cracker pie crust (or make one from scratch using margarine, crushed graham crackers, and sugar)
2 medium bananas, sliced
2 3/4 cups COLD milk
2 packages 4-serving size instant banana pudding mix
1 1/2 cups Cool Whip Lite®

Melt chocolate, milk, and margarine in medium sauce pan over low heat, stirring constantly. When completely melted, spread evenly on crust. Refrigerate 30 minutes or until chocolate is firm. Arrange banana slices over chocolate. Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 1 minute, then let sit 5 minutes. Spoon over bananas in crust. Top with Cool Whip. Refrigerate 4 hours or until set. Store leftover pie in refrigerator.