1/3 c. all-purpose flour
dash of salt
2-1/2 c. milk (1% low fat)
1 (14 oz.) can fat-free sweetened condensed milk
2 egg yolks
2 tsp. vanilla
3 c. sliced ripe bananas
45 reduced-fat vanilla wafers
4 egg whites
1/4 c. sugar

Combine flour and salt in medium saucepan. Gradually stir in milk and yolks. Cook, stirring constantly 8 minutes or until thickened. Remove from heat, stir in vanilla.

Arrange 1 cup banana slices in bottom of 2 qt. baking dish. Spoon a third of pudding mixture over bananas; top with 15 vanilla waters. Repeat layers twice, ending with pudding mixture. arrange remaining 15 wafers around edge of dish, pushing wafers slightly into pudding.

Beat egg whites at high speed until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2-4 minutes). Spread meringue over pudding, sealing to edge of dish.

Bake at 325°F for 25 minutes until golden. Let cool 30 minutes before serving.