3/4 c. sugar
1/3 c. flour
Dash of salt
4 eggs, separated, at room temperature
2 c. milk
1/2 tsp. vanilla
35 to 45 Nilla wafers
5 to 6 med. size fully ripe bananas
Reserve 1 banana and 10 to 12 Nilla wafers for garnish

Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well. Cook, uncovered, over boiling water, stirring constantly until thickened. Reduce heat and cook, stirring occasionally, for 5 minutes. Remove from heat; add vanilla. Spread small amount on bottom of 1 1/2 quart casserole; cover with layer of Nilla wafers. Top with layer of sliced bananas.

Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas, and custard to make 3 layers of each, ending with custard. Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges. Bake at 425 degrees for 5 minutes or until delicately browned. Cool slightly or chill. Just before serving, garnish with banana slices, then Nilla wafers upright around edge of dish.