1/2 c. plus 2 tbsp. granulated sugar
2 tbsp. cornstarch
1/4 tsp. salt
2 c. milk
2 eggs, separated
2 tbsp. butter
1/2 tsp. vanilla
25 to 30 Archway vanilla wafers
3 to 4 med. bananas, sliced

In a heavy saucepan, combine sugar, cornstarch and salt. Stir in milk. Cook and stir over medium heat until thickened and bubbly, cook and stir 2 minutes more. Remove from heat and gradually stir about 1 cup of the hot mixture into unbeaten egg yolks. Return all mixture to saucepan. Cook and stir 2 minutes more. Remove from heat.

Stir in butter and vanilla until it melts. Spread 1/5 of the pudding in bottom of 1 1/2 quart casserole; cover with a layer of vanilla wafers, top with bananas. Repeat layers ending with pudding on top. Reserve 10 to 12 vanilla wafers and bananas for garnish. Beat egg whites until stiff, but not dry. Add remaining 2 tablespoons sugar gradually and beat until stiff peaks form. Spread over top of pudding, closing edges. Brown at 425 degrees. Chill. Garnish edges with banana and wafers.