Ingredients
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2 (3 1/2 ounce) boxes instant vanilla flavor pudding and pie filling, the cook and serve kind, NOT instant (Zaar is being fussy!)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 3/4 cups milk
48 vanilla wafer cookies
4 large bananas
5 egg whites
1 pinch salt
1/3 cup sugar
1/2 teaspoon vanilla
Preparation
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Preheat oven to 350 degrees. You will need a deep 2-quart glass dish.
Whisk pudding mix, cinnamon, and nutmeg in a medium saucepan until blended, then whisk in milk. Cook as package directs. Transfer to a 1-quart measure. Place plastic wrap directly on surface of pudding to prevent skin from forming. Arrange 16 cookies over bottom of serving bowl. Evenly space 8 cookies upright around sides of bowl. Slice bananas and place over cookies on bottom and between upright cookies. Pour on 1/2 the hot pudding. Repeat layers once.
Beat egg whites with mixer on medium speed just until foamy. Increase speed to medium-high; add salt and beat until very soft peaks form when beaters are lifted. Add sugar, 1 tablespoons at a time, then beat until stiff, shiny peaks form. Beat in vanilla. Spread over hot pudding, creating swirls and making sure meringue touches edge of bowl all around.
Bake 12-15 minutes until meringue is golden brown. Cool on a wire rack 5 minutes before serving. Serve warm.
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