Biscuits & Burlap
This no bake version of classic southern banana pudding has a velvety texture and homemade whipped cream.
Add sugar to whipping cream and beat at medium high speed until stiff peaks form. Set aside in refrigerator.
Whisk milk into pudding mixes for about 2 minutes. Fold sour cream into pudding mixture.
Gently fold 1½ cups of the whipped cream into pudding mixture. Line bottom of trifle dish with wafers and stand a row on edge around the side of dish.
Use ⅓ of the banana slices to cover the wafers and then top with ⅓ of the pudding mixture. Repeat the layers.
Top with the remaining whipped cream. Refrigerate until ready to serve.
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