Banana Pudding with Meringue


  1. Line bottom and sides of 8 x 8 x 2-inch square or 2-quart baking dish with half of vanilla wafers.
  2. In medium saucepan combine milk and pudding mix.
  3. In small bowl beat egg yolks until combined. Stir into pudding mixture in saucepan. Cook and stir over medium heat until boiling. Remove from heat. Stir in banana.
  4. Spread half of pudding mixture over wafers in dish. Top with remaining wafers, then with remaining pudding mixture. Cover to keep warm.
  5. In small mixing bowl beat egg whites, vanilla and cream of tartar on high speed of electric mixer until foamy. Gradually add sugar, beating until stiff peaks form. Spread over warm banana mixture.
  6. Bake at 350°F for 15 minutes.
  7. Cool on wire rack for 1 hour. Refrigerate at least 1 hour or until set. Garnish as desired. Store in refrigerator.   


  • 2 medium banana(s), (sliced)
  • 1/4 tsp cream of tartar
  • 48 Heritage Ovens® Wafers, Vanilla
  • 4 cups Nature's Best Dairy® Milk
  • 2 packages pudding mix, instant vanilla, (4-serving size)
  • 6 tbsp sugar
  • 1/2 tsp vanilla extract, pure
  • 3 West Creek® Egg(s), Medium, (separated)