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Meringue-Topped Southern Banana Pudding




Source of Recipe


Marla


List of Ingredients




Meringue-Topped Southern Banana Pudding

4-1/2 cups milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Cook & Serve
Pudding & Pie Filling
3 eggs, separated
42 NILLA Wafers (1/2 of 12-oz. pkg.)
2 large ripe bananas, sliced
Dash cream of tartar
1/3 cup sugar



Recipe



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.

Makes: 12 servings, 2/3 cup each