In a small bowl, combine bananas and lemon juice;
let stand for 5 minutes. In another bowl, whisk the
milk and pudding mix for 2 minutes. Refrigerate for
5 minutes. Stir in sour cream.
Drain bananas. Place half of the banana slices in
eight parfait glasses; layer with pudding mixture,
whipped topping, chocolate wafer crumbs and
remaining banana slices. Refrigerate until serving
Originally Submitted
1/1/2013
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