Banana Pudding

Ingredients:

• 3/4 C. Sugar
• 1/3 C. All-Purpose flour
• 2 C. Milk
• 2 egg yolks, beaten
• 1 T. Butter
• 1 t. Vanilla extract
• 36 Vanilla wafers
• 3 medium ripe bananas, cut into 1/4-inch slices

Meringue:

• 2 egg whites
• 1 t. vanilla extract
• 1/8 t. cream of tartar
• 3 T. Sugar

In a large saucepan, combine sugar and flour. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and vanilla.

In an ungreased 8-in. square baking dish, layer a third of the vanilla wafers, banana slices and filling. Repeat layers twice.

For meringue, in a large mixing bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over hot filling, sealing edges to sides of baking dish.

Bake at 350 degrees for 12-15 minutes or until meringue is golden. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.