Banana Cream Parfaits

Directions

1. Combine the milk and the pudding mix in a 1 1/2-quart saucepan. Cook as directed on the package.
2. Pour the pudding into a small bowl; place a piece of plastic wrap directly on the surface of the pudding. Refrigerate until chilled, about 2 hours.
3. When ready to serve, mix the sour cream and powdered sugar in small bowl. Crumble 2 of the wafers into the bottom of 4 dessert dishes. Spoon about 1/4 cup of the pudding over the crumbled cookies.
4. Place a single layer of the bananas over the pudding, reserving a few slices for garnish.
5. Spread the sour cream mixture evenly over the bananas. Top each serving with the remaining pudding, about 1/4 cup each. Garnish each dish with a vanilla wafer and a couple banana slices.