PREHEAT oven to 350°F. Add milk to dry pudding mix in medium saucepan; stir
until well blended. Lightly beat egg yolks in small bowl. Add to milk
mixture; mix well. Bring to full rolling boil on medium heat, stirring
constantly. Remove from heat.
ARRANGE layer of wafers on bottom and up side of 2-qt. Baking dish. Top with
layers of one third of the pudding and one half of the banana slices. Repeat
layers; cover with the remaining pudding.
BEAT egg whites and cream of tartar in medium bowl with electric mixer on
high speed until foamy. Gradually add sugar, beating until stiff peaks form.
Spread over pudding, sealing to edge of dish.
BAKE 15 min. Or until meringue is browned. Cool. Serve warm or refrigerate
until ready to serve. Store leftover pudding in refrigerator.
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