2 c whole milk
1 c white sugar
2 tbsp flour
4 large eggs, separated
2 tsp clear vanilla extract
2 boxes of Nabisco Nilla Wafers
(My sister won’t use anything but)
4 Bananas

What you will do is…

Pour the milk and sugar into a double boiler this is too prevent the custard from burning, but I simply use a saucepan.

Once the milk comes to a slow boil, pour the flour into a bowl and introduce a little of the custard mix; it will look like a paste. Add to the hot liquid. Let come to a slow boil again being careful not to let boil over.

Meanwhile, separate the eggs – you will use the whites for your meringue. Add a little of the hot custard to the egg yolks and mix to prevent coddling of the eggs. Introduce back to the custard mix. You must babysit the custard until it’s thickened up and then remove from the heat. Add the vanilla.

In a casserole dish, add a small amount of custard to the bottom of the dish. Arrange cookies and bananas, then custard on top; repeat until you have used all of the custard.

Beat the egg whites in a bowl. Add 1 tablespoon of sugar and beat until stiff peaks form. Top the pudding with the meringue. Bake in a 350?F oven just until the meringue turns a golden brown.

This was Lil’ Dottie’s famous recipe. She would beat the most beautiful egg whites on a plate and didn’t lose any! Well I didn’t inherit that gift, and if you ask my sister Deneka she would say, “You didn’t inherit the ‘nana puddin’ either!” That’s a sibling rivalry that remains to be settled.
If you enjoy this recipe, I do hands-on classes. Email me at Kimberly.hobbs@ymail.com

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