Homemade Southern Banana Pudding

2 boxes of instant banana pudding

4 c. milk (I used 2%)

1 box of vanilla wafers

4-5 bananas, sliced

3 egg whites

1/4 tsp. cream of tartar

3 TBS. white granulated sugar

Preheat oven to 350º F.

Start with a layer of vanilla wafers, flat side down, side by side on the bottom of a 9" x 13" x 2" Pyrex baking dish. Then layer banana slices on top of the wafers, but put the bananas side by side as well (not just 1 slice on top of a wafer - cover those wafers well with nanners).

Prepare the first box of banana pudding with 2 cups of milk and whisk until it starts to thicken (see instructions on box), pour over the first layer of wafers and bananas - using all of it.

On top of the pudding, put another layer of wafers and then bananas - you should use all the bananas here and maybe all but 8 or 9 wafers from the box. With the left over wafers place 4 (or 5 depending on how many are left) along the long sides of the Pyrex, tucking them down in the pudding. Prepare the 2nd box of pudding as you did the first, pour over the 2nd wafer/nanner layer and then give the whole dish a lil shimmy shake to even it out and to remove as many air bubbles as possible.

In a mixer, preferably using the whisk attachment, whisk the eggs and cream of tartar at high speed. When they just start to come together, add the 3 TBS. of sugar slowly. Continue to whisk until the eggs become glossy and form stiff peaks. Spread over the pudding and create lil peaks with the tip of your knife or spatula.

Bake for 10-15 minutes in preheated oven, or until the meringue starts to brown. Allow to cool at room temp. This pudding can be served warm, at room temp or after being chilled for a few hours in the fridge.