WebIn a medium mixing bowl, beat the cream on high for about 1 minute, then add the powdered sugar. Whip until medium peaks for 2-3 minutes, then add the sour cream, …
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Add pudding mixes and milk and beat for 4 to 5 minutes, scraping down the sides of the bowl as needed. Fold in two-thirds of the whipped cream. Line a 9 x13 baking dish with one layer of Nilla Wafer cookies. Top with half of the banana slices. Spread half of the pudding mixture on top of the bananas and add another layer of Nilla wafers.
Stir in 1 teaspoon vanilla extract and banana flavor, if using. In a medium bowl, beat 1 cup heavy cream with an electric blender until stiff peaks form. Add 3 tbsp sweetener and 1/2 tsp vanilla and beat just until combined. Add the whipped cream into the cooled pudding, folding to combine. Layer pudding, banana slices and wafers as desired.
Place nilla wafers in between bananas, then top all this with remaining pudding. Make rows of nilla wafers and bananas by alternating wafer, banana, wafer banana. Top the banana slices with dollops of remaining cool whip. Refrigerate several hours before serving.
Top with half of the banana slices. Spread half of the pudding mixture on top of the bananas and add another layer of Nilla wafers. One more layer of banana slices, the remaining pudding mixture and then top with remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight. Remove from refrigerator and garnish as desired.