Banana Pudding

1 1/2 cup sugar, divided
2/3 cup flour
dash salt
6 eggs, separated
4 cups milk
1 tsp. vanilla
45 Nilla Wafers, divided
5 ripe bananas, sliced, divided

Mix 1 1/4 cup sugar, flour, and salt in top of double boiler. Blend in 6 egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla.

Reserve 10 Nilla Wafers for garnish. Spread small amount of custard on bottom of 1 1/2 quart casserole; cover with layers of 1/3 each of the wafers and sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of three layers of each, ending with custard.

Beat egg whites on high speed of electric mixer until soft peaks form. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Spoon on top of custard, spreading to cover entire surface and sealing well to edges.

Bake at 350 degrees for 15 to 20 minutes or until browned. Cool slightly or refrigerate several hours until chilled. Top with reserved wafers.

Makes 8 servings.

-- A favorite of Bruce Alexander Farley, b.1969, from the Nilla Wafer box.