Categories: Desserts

Ingredients

• 7.4 oz. package chocolate-chocolate chip muffin mix
• 1 1/2 cups sour cream, divided
• 1 1/3 cups plus 2 tbsp. whole milk, divided
• 3.4 oz. package cheesecake instant pudding mix
• 2 medium bananas, sliced
• Toppings: whipped topping, mini chocolate morsels, banana slices

Directions

1. Preheat the oven to 425. Lightly spray 6 muffin cups with baking spray with flour.

2. In a medium bowl, stir together muffin mix, 1/2 cup sour cream, and 1/3 cup milk just until combined. Divide batter among prepared muffin cups.

3. Bake until a wooden toothpick inserted in center comes out clean, 12 to 14 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool completely on a wire rack. Crumble muffins into small pieces.

4. In a medium bowl, whisk together pudding mix, 1 cup milk and remaining 1 cup sour cream until smooth. Add remaining 2 tbsp. milk to thin, if necessary. Refrigerate for 10 minutes.

5. Layer muffin pieces, pudding and banana slices in 6 canning jars as desired. Cover and refrigerate for 15 minutes. Top with whipped topping, chocolate morsels and banana slices just before serving.

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