Kraft.com publishes a good Southern banana pudding recipe that combines banana-cream-flavored pudding, whipped topping, vanilla wafers and bananas. The recipe fills a 2-quart bowl and is ready in 1.5 hours.
Whisk together 3 cups of milk and 6.8 ounces of instant pudding. Let the pudding stand for three minutes. From an 8-ounce container, gently stir in 1 1/2 cups of whipped topping.
Slice 3 medium bananas. Place 15 wafers on the bottom of a 2-quart bowl. Top with half of the banana slices and half of the pudding. Repeat the layer of wafers, bananas and pudding. Spread the remaining whipped topping on top. Refrigerate for one hour before serving.
For a twist, add meringue. Whisk together 4 1/2 cups of milk and 6 ounces of vanilla cook-and-serve pudding in a medium saucepan. Add 3 beaten egg yolks. While stirring constantly, bring the pudding to a rolling boil over medium heat. Remove the pan from the heat.
Put 14 vanilla wafers on the bottom and sides of a 2-quart baking dish. Add 1/3 of the pudding and slices of one large banana. Repeat the layers of wafers, pudding and banana slices, and then top with the remaining pudding.
With a mixer on high speed, beat together 3 egg whites and a dash of cream of tartar until foamy. Add 1/3 cup of sugar gradually until stiff peaks form. Spread the meringue from edge to edge. Bake in a preheated, 350-degree-Fahrenheit oven for 15 minutes. Cool before serving.