• Preheat over to 375℉

Pudding

• In a medium saucepan whisk together the sugar, flour, and salt and blend thoroughly.
• Add the 4 egg yolks to dry mixture and whisk together then add milk to the saucepan and whisk until fully blended.
• Place the saucepan on the stovetop over medium heat to start cooking the pudding mixture. Stir constantly to keep the pudding from sticking. As the pudding starts to bubble and thicken, keep stirring for an additional 8-9 minutes. to obtain the correct thickening of the pudding.
• Remove the saucepan from the heat and stir in butter and vanilla until completely blended and creamy-smooth.
• Using a 13 x 9 baking dish, I place a thin layer of pudding on the bottom. Follow with a layer of vanilla wafers, then a layer of sliced bananas, then a layer of vanilla pudding. Repeat this layering process, finishing with banana pudding. If you do not like meringue, top with vanilla wafers and place in the oven, and bake for 10-15 minutes. When ready to serve, serve with whipped cream,

Meringue Topping

• Beat the egg whites with an electric beater on high speed until foamy and gradually add cream of tartar. Continue beating until it is light and airy. Gradually add sugar one tablespoon at a time. and keep beating until it forms stiff shiny peaks.
• Spread the meringue over the pudding, sealing the edges and corners. Place in a 375℉ oven and bake for 20 minutes or until the meringue is golden brown. Remove from the oven, allow to cool for at least 30 minutes. This pudding can be served warm or cold. If you have any leftovers, refrigerate immediately.

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