INGREDIENTSSERVINGS 8-10 3 cups milk1 teaspoon vanilla extract2 (3 1/2 ounce) packages vanilla instant pudding mix1 (8 ounce) container sour cream5 medium ripe bananas1 (1 lb) package peanut butter sandwich cookie2 cups thawed extra creamy whipped toppingGarnishespeanut butter sandwich cookie (optional)dried banana pieces (optional)fresh mint sprig (optional)DIRECTIONSPlace 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.