1/3 c flour
Dash of salt
2 ½ c skim milk
1 14-ounce can fat-free sweetened condensed milk
2 large egg yolks, lightly beaten
2 tsp vanilla
3 c sliced ripe banana
45 reduce-calorie Nilla Wafers
4 large egg whites
¼ c sugar
Preheat oven to 325. Combine flour and salt in a medium saucepan. Gradually stir in milks and egg yolks. Cook over medium heat until thick, about 13 minutes, stirring constantly. Remove from heat; stir in vanilla.
Arrange 1 cup banana slices in bottom of a 2-quart baking dish. Spoon one-third of pudding over bananas. Arrange 15 wafers on top of pudding. Repeat pudding layer twice and wafer layer once, arranging last 15 wafers around edge of pudding. Push cookies into pudding.
Beat egg whites at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over pudding, sealing to edge of dish. Bake at 325 for 25 minutes or until meringue is golden.