Banana Pudding

Banana pudding is a simple Southern classic that has become an all-American favorite. This recipe makes it easier to make a traditional pudding by using low-fat milk, low-fat condensed milk with sugar, and low-fat cookies.
Preheat the oven to 325 degrees.Combine flour and salt in a medium saucepan. Gradually add the milk and egg yolks; mix well. Cook over medium heat for 8 minutes or until thickened, stirring constantly. Remove from heat; add vanilla.Place 1 cup banana slices on the bottom of a 2-liter baking dish. Spoon a third of the pudding mixture over the banana. Place 15 waffles on top of the pudding. Repeat the layers twice, spreading the last 15 waffles around the edge of the dish. Add the cookies to the pudding.Beat the egg whites on a high speed mixer until frothy. Gradually add the sugar, 1 tablespoon at a time, whisking until stiff peaks form. Spread the meringue evenly over the pudding, pressing it firmly against the edge of the dish. Bake at 325 degrees for 25 minutes or until golden brown.Note: Banana pudding may turn out a little runny when you first take it out of the oven. Allow to cool for at least 30 minutes before serving.