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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The low baking temperature and longer cooking time ensure a completely baked meringue topping without overbrowning. Ingredients:
1 2/3 cups dixie crystals granulated sugar |
1/3 cup all-purpose flour |
1/4 teaspoon salt |
2 cups milk |
2 cups half-and-half |
4 large eggs, separated |
2 cups (12 ounces) semisweet chocolate morsels |
1 tablespoon vanilla extract |
1 (11-ounce) package reduced-fat chocolate wafers |
6 large bananas |
1/3 cup dixie crystals granulated sugar |
1/2 teaspoon vanilla extract |
Directions:
1. Combine first 3 ingredients in a large saucepan. Whisk in milk, half-and-half, and egg yolks. Cook over medium heat, whisking constantly, until smooth and thickened. Remove from heat, and stir in chocolate morsels and 1 tablespoon vanilla.
2. Reserve 14 wafers; arrange one-third of remaining chocolate wafers in the bottom of a 4-quart baking dish. Slice 2 bananas, and layer over wafers. Top with one-third of pudding mixture. Repeat layers twice; arrange reserved wafers around edge of dish.
3. Beat egg whites at high speed with an electric mixer until soft peaks form. Gradually add 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in 1/2 teaspoon vanilla. Spread meringue over pudding, sealing to edge of dish.
4. Bake at 325° for 25 minutes or until golden.
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