Meringue-Topped Southern Banana Pudding

Serves 12

Ingredients:

4-1/2 cups milk
2 pkg. (4-serving size each) Jell-O Vanilla Flavor Cook And Serve Pudding
3 eggs, separated
41 Nilla Wafers (1/2 of 12 oz. pkg)
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2 large bananas, sliced
Dash cream of tartar
1/3 cup sugar

Directions:

Preheat oven to 350 degrees 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 layer 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 tarter in medium bowl with electric mixer on high speed until foamy. Spread over pudding, sealing to the edge of dish.

Bake 15 minutes or until meringue is browned. Serve warm or refrigerate until ready to serve. Store leftover pudding in the refrigerator.

By Patricia Ralston from Houston, TX

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Nancy

April 22, 20100 found this helpful

Patricia,
One of my favs! But I bump it up a little more than you have. I also cook it in the microwave.

So much faster for the pudding and no chance of burn. Just blend in a microwave safe bowl, cook it for 2 min./stir and return for 2 more min each time or until it is done, adding egg yolks for the last 2 min.

I also use some canned milk along with the whole milk, just replace one cup of the milk with the canned. Makes a richer pudding.

I also use 4 Jumbo egg yolks or 5 XL egg yolks, and at least 4 or 5 LARGE bananas. Add 1 1/2 tsp vanilla and stir to blend at the end.

I didn't see where you used the 1/3 cup sugar in the egg whites. But I don't use cream of tartar and have no problem w/ getting wonderful meringue from them. Bake in the oven just as you have suggested.

Sometimes I will put this pudding without the cookies into a graham cracker shell. That's good too!

Patricia Ralston

April 22, 20100 found this helpful

You are right about the milk, I failed to state that I use canned milk in my banana pudding but I use half canned milk and half water, this also gives it a richer flavor.

I cook my pudding in the top of a double boiler so I have never had a problem with it burning, but the microwave would be quicker so I will try that the next time.

I have tried adding more bananas but it took to much away from the pudding flavor which I love. I think additional eggs might be a little to much cholesterol for me but I like the graham cracker crust idea. I have used Almond Extract before and it is vey good also.

Lee

April 25, 20100 found this helpful

I am using a combination of dry skimmed milk and Carnation evaporated milk and water. It's never fail, and ends up with a nice flavor. I do make my own pudding using cornstarch and eggs which makes a wonderful custard and is cheaper than using the Pudding mix. But I do save the egg whites to make a nice meringue and bake it as you do.

My children and grandchildren think there is no other dessert like Mama's Banana Pudding. Thank you for sharing your recipe. Lee

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