In heavy saucepan, combine 3/4 cup sugar, cocoa, cornstarch and salt; blend
in milk and egg yolks. Cook over medium heat, stirring constantly, until
mixture boils for 1 minute. Remove from heat; stir in vanilla. Cool pudding
slightly, stirring occasionally. Slice 4 bananas; set aside. Spoon small
amount of pudding on bottom of a 1 1/2-quart casserole or heat-proof bowl;
top with 5 wafers and a layer of banana slices. Stand 8 wafers around
inside of bowl. Repeat layering of pudding, wafers and banana slices, using
a total of 19 more wafers and ending with a final layer of pudding. With
electric mixer at high speed, beat egg whites until soft peaks form.
Gradually add remaining sugar, beating until stiff. Spread over pudding,
sealing edges well. Bake at 400 degrees F for 5 to 10 minutes or until
golden. Serve warm or chilled. Slice remaining banana and use for garnish
along with remaining wafers.
Posted to recipelu-digest Volume 01 Number 667 by "Karen Coe"
<ayla@duo-county.com> on Feb 1, 1998
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