Recipe

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• 1/3 cup all-purpose flour
• 1 dash salt
• 2 1/2 cups milk
• 1 (14 oz) can sweetened condensed milk
• 2 egg yolks
• 2 tsp vanilla extract
• 3 cups sliced ripe bananas
• 45 vanilla wafers
• 4 egg whites
• 1/4 cup sugar

• 1 Mix flour and salt in a large sauce pan.
• 2 Add milks and egg yolks to pan slowly, stirring constantly over medium heat, until mixture thickens, about 7-8 minutes, then remove from heat.
• 3 Stir in vanilla.
• 4 Layer enough banana slices to cover the bottom of a 2 quart casserole dish.
• 5 Cover the bananas with 1/3 of the pudding mixture, and layer with 1/3 of the vanilla wafers.
• 6 Repeat layering, starting with bananas, then using pudding, then vanilla wafers.
• 7 Do the layering a third time as usual, except do not cover the pudding with wafers; place the wafers around the edges of the casserole, tucked into the pudding.
• 8 Beat the egg whites at high speed with a mixer until they foam.
• 9 Add the sugar gradually, and keep beating until stiff peaks form.
• 10 Spread this over the top of the pudding, forming a seal to the edges.
• 11 Bake pudding at 325F for 25 minutes or until the meringue becomes light golden.
• 12 Allow to cool 30 minutes before serving.
• 13 Refrigerate unused portions.