| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 10 | servings | |
INGREDIENTS
| 1/3 | c | All-Purpose Flour |
| 1 | ds | Salt |
| 2 1/2 | c | 1% Low-Fat Milk |
| 14 | oz | Fat-Free Sweetened Condensed Milk |
| 2 | lg | Egg Yolks |
| 2 | ts | Vanilla Extract |
| 3 | c | Sliced Banana; Divided |
| 4 | lg | Egg Whites |
| 1/4 | c | Sugar |
INSTRUCTIONS
Prehat oven to 325°. Combine flour and salt in a medium saucepan. Gradually add milks and yolks; stir well. Cook over medium heat 8 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla. Arrange 1 cup banana slices in bottom of a 2-quart baking dish. Spoon one-third of pudding mixture over banana. Arrang 15 wafers on top of pudding. Repeat layers twice, arranging the last 15 wafers around the edge of the dish. Push cookies into pudding. Beat egg whites at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue evenly over pudding, sealing to the edge of dish. Bake at 325° for 25 minutes or until golden. Note: Banana pudding may be a bit soppy when you first remove it from the oven. Let it cool at least 30 minutes before serving. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Apr 3, 1999, converted by MM_Buster v2.0l.
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