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“This is a lightened version of the banana pudding served in the South...warm with meringue on top. This is similar to Old Fashioned Banana Pudding. It appeared in the Oct/Nov 2003 edition of Light and Tasty. Since then, Splenda for baking has come out, and you could probably use it for the pudding and meringue.”

Ingredients Nutrition


  1. In the top of a double boiler, combine the sugar substitute, 1/4 cup sugar and cornstarch.
  2. Gradually stir in milk until smooth. Bring to a boil, stirring constantly. Cook and stir over simmering water until thickened.
  3. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes.
  4. Remove from the heat; stir in butter and vanilla.
  5. Pour half of the pudding into an ungreased 1-quart baking dish. Toss bananas with lemon juice(if using); layer over pudding.
  6. Arrange vanilla wafers in a single layer over bananas. Pour remaining pudding over wafers.
  7. In a large mixing bowl, beat egg whites on medium speed until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread evenly over pudding.
  8. Bake, uncovered, at 350°F for 12-15 minutes or until golden brown. Refrigerate leftovers.

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