Mix the instant pudding with the 1.5 cups of milk (this is less milk than the packages asks for- your liquid will be substituted with SC and cool whip). Add the sour cream, and blend well. Next, add the cool whip and blend all together.

In a large bowl or 9X13 dish, layer vanilla wafers on the bottom, then add the pudding, then slice the bananas and layer on top. Repeat until all the ingredients are used up. Crumble the remaining vanilla wafers and sprinkle them on top. Refrigerate for 30 minutes until all ingredients have set. Enjoy!