8 oz nonfat greek yogurt (or sour cream)
2 cups skim milk
8 oz nonfat frozen whipped topping, thawed for 30 minutes
2 small packages nonfat instant vanilla pudding
2-3 bananas, in 1/4″ thick slices
1/2 (16oz) box reduced-fat vanilla wafers or graham cracker sheets
1/3 cup creamy unsalted peanut butter
shaved dark chocolate, to garnish

Instructions:

1. In a large bowl whisk together the greek yogurt and peanut butter. Then whisk in the whipped topping and milk until no clumps remain. Stir in the instant pudding until well incorporated and mixture begins to thicken.

2. In a large glass serving dish or trifle bowl, form a layer of vanilla wafers, flat side facing up. Cover with a thin layer of pudding, followed by a layer of banana slices. Add another thin layer of pudding and repeat. Or get creative by pudding (hah!) some wafers against the wall before adding the next layer of pudding for a nice presentation. Top with a few vanilla wafers and garnish with shaved chocolate and/or fresh berries. Refrigerate for at least 2 hours before serving.

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