Since I have returned from Miss Sue's I have made it twice. It is very good. The second time I made it I did not let the pudding thicken as much as it should have. I hear it was very tasty but it earned the name Banana Soup. So lesson learned.
Here is the recipe:
2 bags vanilla wafers
In large baking bowl alternate wafers and bananas.
You can decorate edge with wafers.
3 eggs seperated-whites for icing/ yolk for pudding
1 C sugar
4 T flour
1 can condensed milk
1 can water
Mix well and heat until thick. You can do on stove top stirring consistently. Or double boiler. I found I am a better judge of thickness on stovetop. Must be careful not to overcook when doing it on direct heat.
Once thick add:
1 stick butter
1/2 cap of vanilla
Mix well. Pour over vanilla wafers and bananas.
Take three egg whites. Make sure there is NO YOLK! In glass bowl beat on high for several minutes. Will peak, then add cream of tarter and sugar. Amounts are questionable, in true southern style. The recipe says 1/2 capfull. I think my caps are differetn then Miss Sue's were. Somewhere between 1t-2t is probably right. Sugar will be between 1/2 C and 1 C. I prefer 3/4 C. Add slowly add taste to liking.
Beat on high. Icing will be done when beaters stand upright when removed from beater.
Spoon onto pudding. Bake at 350 for 5-15 minutes. Cooking time really depends on your oven. Once peaks brown slightly it is done.
Can be eaten hot or cold. Both are delicious.
Note: Whites can be in pudding mix but yolks can not be in icing.