Easy Banana Cream Pie

8 oz sour cream
1 (8oz) container whipped topping
1 (5oz) package instant vanilla pudding mix
2 cups milk
1 (16oz) package vanilla wafer cookies
4 bananas, peeled and sliced
lemon juice (optional)

Directions:
In a large bowl combine sour cream, whipped topping, pudding mix and milk. Stir well. In the bottom of a trifle bowl (or other glass serving dish), put a layer of cookies, then a layer of the pudding mixture, then a layer of bananas. Repeat until all ingredients are used. Refrigerate until serving.

My personal touches:
I use nonfat sour cream, nonfat whipped topping and nonfat milk. I toss the sliced bananas in some lemon juice to keep them from getting too brown. I reserve some whipped topping to spread across the top of the dessert. I save a few wafers, crush them and sprinkle them on top of the dessert. If you want a thicker outcome, try cutting the milk down to 1 1/2 cups instead of 2 cups.