One of my favorite all time desserts. However I am definitely in the "eat it while it's still warm" camp. There is something so comforting and yummy about an actual homemade pudding with real meringue. Please, please, please don't put Cool Whip on a banana pudding. That's just wrong. On many levels. You can't improve upon perfection and here direct from the Nilla Wafer website is their recipe. Thank you Mr. Nabisco or whomever in your test kitchens years ago who developed this recipe. You have my undying gratitude!
3/4 cup sugar, divided
1/3 cup all-purpose flour Dash salt
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla extract
45 NILLA Wafers, divided
5 ripe bananas, sliced (about 3 1/2 cups), divided
Additional NILLA Wafers and banana slices, for garnish
Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.
Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of 3 layers of each, ending with custard.
Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges.
Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving.
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