Recipe courtesy of Paula Deen
Save Recipe Print
Total:
40 min
Prep:
15 min
Inactive:
15 min
Cook:
10 min
Yield:
8 to 10 servings
Level:
Easy
Total:
40 min
Prep:
15 min
Inactive:
15 min
Cook:
10 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

For the meringue topping, optional:

Directions

Watch how to make this recipe.

Mix together sugar and cornstarch and slowly add milk. This should be cooked in the top of a double boiler, but you can cook it over low to medium heat, stirring constantly until it thickens--do not leave it unattended. Slightly beat egg yolks and temper with a small amount of the hot custard; stir well. Add egg mixture to custard pot and cook 2 more minutes. Remove from heat and add vanilla and butter. Let cool. In a 9 by 9-inch oven proof baking dish, alternate pudding, bananas, and wafers, beginning with pudding and ending with pudding. Add topping, if desired.

For the meringue topping, if using:

Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar until stiff peaks form, then spread onto top of pudding mixture. Bake until golden brown.

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