Recipe by Sue Lau
This just makes me a kid again. Cookies, bananas and pudding all in one spot was always almost too good to be true. This is a food group unto itself!
Top Review by Lisa Brimer
This is a great pudding! I made ours in the microwave and when it got thick I added the vanilla and 2 Tbs. butter; and left the meringue off the top. I think the Sweetened Condensed Milk makes a better pie than by using sugar. My bunch loves it!
- 1⁄3 cup all-purpose flour
- 1 dash salt
- 2 1⁄2 cups milk
- 1 (14 ounce) can sweetened condensed milk
- 2 egg yolks
- 2 teaspoons vanilla extract
- 3 cups sliced ripe bananas
- 45 vanilla wafers
- 4 egg whites
- 1⁄4 cup sugar
Directions See How It's Made
- Mix flour and salt in a large sauce pan.
- Add milks and egg yolks to pan slowly, stirring constantly over medium heat, until mixture thickens, about 7-8 minutes, then remove from heat.
- Stir in vanilla.
- Layer enough banana slices to cover the bottom of a 2 quart casserole dish.
- Cover the bananas with 1/3 of the pudding mixture, and layer with 1/3 of the vanilla wafers.
- Repeat layering, starting with bananas, then using pudding, then vanilla wafers.
- 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.
- Beat the egg whites at high speed with a mixer until they foam.
- Add the sugar gradually, and keep beating until stiff peaks form.
- Spread this over the top of the pudding, forming a seal to the edges.
- Bake pudding at 325F for 25 minutes or until the meringue becomes light golden.
- Allow to cool 30 minutes before serving.
- Refrigerate unused portions.