Title: Banana pudding #3
 Categories: Dessert
      Yield: 6 Servings
 
    2/3 c  Sugar
      3 tb Cornstarch
    1/4 c  Water
      2    Eggs; separated
  1 1/2 c  Milk
      1 ts Vanilla extract
     18    -(up to)
     24    Vanilla wafers; divided
      2 md Bananas; sliced
    1/8 ts Cream of tartar
      2 tb Sugar
 
   Combine 2/3 cup sugar and cornstarch in a heavy saucepan; mix well.
  Stir in water; mix well.
  
   Beat egg yolks; add milk, mixing well. Gradually add milk mixture to
  cornstarch mixture. Cook over medium heat, stirring constantly, until
  mixture boils. Boil 1 minute, stirring constantly, until thickened.
  Remove from heat; stir in vanilla. Cool slightly.
  
   Arrange half of vanilla wafers in the bottom of a 1-1/2 quart baking
  dish; Spread with half of pudding. Top with banana slices. Arrange
  remaining wafers around the outside edge of dish. Spread with
  remaining pudding.
  
   Combine egg whites (at room temperature) and cream of tartar; beat
  at high speed of an electric mixer until foamy. Gradually add 2
  tablespoons sugar, beating until stiff peaks form. Spread meringue
  over pudding, sealing to edge of dish. Bake at 400 degrees for 8-10
  minutes or until golden brown. Serve warm or at room temperature.
  Yields 6 servings. Joyce Dean Garrison, Charlotte, NC.
  
  SOUTHERN LIVING, FEB 1988
  
  From a collection of my mother's (Judy Hosey) recipe box which
  contained lots of her favorite recipes, clippings, etc.  Downloaded