Total Calories: 510
In a medium saucepan, mix sugar, cornstarch and salt. Stir in milk until smooth. Stirring over medium heat, bring to a boil and boil for 1 to 2 minutes or until thickened. Gradually stir about one-third of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Cook and stir over low heat 2 minutes longer. Remove from heat. Stir in butter or margarine and vanilla. Cool slightly.
Spread a small amount of pudding in bottom of a deep 1 1/2 -quart baking dish. Layer with half the vanilla wafers, half the banana slices and half of remaining pudding repeat.
Preheat oven to 425°. Prepare Weepless Meringue. Spread meringue over pudding, sealing to edge of dish. If desired, swirl meringue with the back of a spoon.
Bake for 6 to 8 minutes or until top is lightly browned. Cool slightly. Refrigerate for 24 hours to allow cookies to soften and flavors to blend.
* If you don't wish to make the meringue, cover pudding with plastic wrap or with about 1 1/2 cups whipped topping, spreading to edge to seal. Refrigerate for 24 hours before serving.
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