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Instructions |
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HEAT oven to 350 degrees. You'll need a deep 2-quart glass oven-proof serving bowl or souffle 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-qt measure; place plastic wrap directly on surface of pudding to prevent skin from forming.
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ARRANGE 16 wafers over bottom of serving bowl. Evenly space 8 wafers upright around sides of bowl. Slice bananas and place over cookies on bottom and between uprights cookies. Pour on 1/2 the hot pudding. Repeat layers once.
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BEAT egg whites with mixer on medium speed just until foamy. Increase speed to medium-high; add salt and beat until very soft peaks from when beaters are lifted. Add sugar, 1 tbsp at a time, and 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.
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Bake 12 to 15 minutes until meringue is golden brown. Cool on a wire rack 5 minutes before serving. Serve warm.
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Suggestions |
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Variation- Carmel flavor; substitute 1 box cook & serve butterscotch pudding for 1 box vanilla pudding.
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Originally Submitted
5/29/2011
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