Pudding:

1 1/4 c. sugar
1/2 c. flour
1/8 tsp. salt
1 qt. 2% milk
4 eggs, separated
2 tsp. vanilla flavoring
12 oz. (1 box) vanilla wafers
5 to 6 bananas

In a saucepan, blend together 3/4 cup sugar (remainder to be used later), flour and salt. Slowly stir in 2 cups milk (remainder to be used later). Cook on medium heat, adding remainder of milk. Stir often as custard thickens, being careful to mix in the bottom of the custard that tends to stick to the saucepan.

Beat egg yolks until lemon colored. Stir 1 cup of the custard into the yolks, then blend the yolk mixture back into the custard. Stir in 1 teaspoon vanilla flavoring (reserving remainder for meringue). When the custard is thick enough to run off the spoon slowly, remove from heat and set saucepan in cool water.

While custard cools down, place 1/2 of the wafers in the bottom of a 9x13-inch casserole dish. Layer 1/2 of the bananas over the wafers. Pour 1/2 of custard on top of the bananas. Repeat layers (wafers, bananas, custard), ending with the custard.

Meringue: Beat egg whites on medium speed. When they are thick enough to stand in peaks, slowly add rest of sugar (1/2 cup), a tablespoon at a time. After sugar is beaten in, stir in rest of vanilla flavoring (1 teaspoon). Spread meringue over pudding.

Bake at 350°F for about 20 minutes, until light brown.