Meringue-Topped Southern Banana Pudding

Name: Meringue-Topped Southern Banana Pudding
Prep time: 20 min
Total time: 45 min
Yield: 12
Ingredients: 4½ cups milk; 2 pkg. vanilla cook-and-serve pudding mix; 3 eggs, separated; 42 NILLA Wafers (1/2 of 12-oz. pkg.); 2 large bananas, sliced; dash cream of tartar; ⅓ cup sugar

Cooked vanilla pudding is layered with banana slices in a vanilla wafer-lined dish, topped with meringue and baked. Serve warm or chilled for dessert.

Prep time:

0 min

Total time:

0 min

Servings:

Makes 12 servings, 2/3 cup each.

Ingredient list

4½ cups milk
2 pkg. (4-serving size each) vanilla cook-and-serve pudding mix
3 eggs, separated
42 NILLA Wafers (1/2 of 12-oz. pkg.)
2 large bananas, sliced
dash cream of tartar
⅓ cup sugar

Directions

Preheat oven to 350°F. Add milk to dry pudding mix in medium saucepan; stir until well blended. Lightly beat egg yolks in small bowl. Add to milk mixture; mix well. Bring to full rolling boil on medium heat, stirring constantly. Remove from heat.

Arrange layer of wafers on bottom and up side of 2-qt. baking dish. Top with layers of one third of the pudding and one half of the banana slices. Repeat layers; cover with the remaining pudding.

Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Gradually add sugar, beating until stiff peaks form. Spread over pudding, sealing to edge of dish.

Bake 15 min. or until meringue is browned. Cool. Serve warm or refrigerate until ready to serve. Store leftover pudding in refrigerator.