2/3 c. sugar
Dash of salt
1 tbsp. flour
3 tbsp. cocoa
2 egg yolks, beaten
2 c. evaporated milk
2 tbsp. butter
1 tsp. vanilla (2 tsp. if imitation)
2 lg. or 3 med. bananas
1 box vanilla wafers, won't need all

Mix sugar, salt, flour and cocoa in a saucepan. Add beaten egg yolks and milk. Cook until thickens, stirring constantly. Remove from heat, add butter and stir until it melts. Add vanilla; stir well. Let cool. Then add sliced bananas to pudding; mix well.

Line bottom and sides of 6" x 10" x 1 3/4" (1 1/2 quart) Pyrex dish and with vanilla wafers. Pour the pudding banana mixture in dish. Cover top with layer of wafers. Spread meringue over wafers and bake in preheated 425 degree oven for 5 minutes or until delicately brown. Serve immediately, or serve chilled.

MERINGUE: Beat 2 egg whites until they stiffen. Slowly add 4 tablespoons sugar. Whip until it forms peaks (1 teaspoon vanilla optional). Spread and bake.