• Preheat over to 375℉

Pudding

• In a medium saucepan whisk together the sugar, cornstarch, and salt and blend thoroughly.
• Add the milk and the 4 egg yolks 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 and burning.. As the pudding starts to bubble and thicken, keep stirring for an additional 6 to 8 minutes to obtain the correct thickening of the pudding.
• Remove the saucepan from the heat and stir in butter and vanilla, stirring until the butter and vanilla are completely blended into the pudding..
• Using an 8 or 9 inch baking dish, layer half of the vanilla wafers on bottom of baking dish followed by a layer of sliced bananas then a layer of pudding. Repeat this layering process.

Meringue Topping

• Beat the egg whites with an electric beater on high speed until foamy, gradually add sugar. Continue beating until it is a light and airy fluff, about 5 minutes.
• Spread the meringue over the pudding sealing the edges and corners. Place in a 375℉ oven and bake for 7- 9 minutes or until the meringue becomes a golden brown color. 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