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Johnston Homemade Banana Pudding

1/3 cup all-purpose flour
dash of salt
2-1/2 cups 1% low-fat milk
1 (14-ounce) can fat-free sweetened condensed milk
2 egg yolks
2 teaspoons vanilla extract
3 cups sliced ripe banana
45 reduced-fat vanilla wafers
4 egg whites
1/4 cup sugar

Combine flour and salt in a medium saucepan. Gradually stir in milks and yolks. Cook over medium heat, stirring constantly for 8 minutes or until thickened. Remove from heat; stir in vanilla.
Arrange 1 cup banana slices in bottom of a 2-quart baking dish. Spoon one-third pudding mixture over bananas. Top with 15 vanilla wafers. Repeat layers twice, ending with pudding. Arrange remaining 15 wafers around inside edge of dish. Gently push wafers into pudding.
Beat egg whites at high speed with an electric mixer until foamy. Add sugar, 1 Tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over pudding, sealing to edge of dish.
Bake at 325 degrees for 25 minutes or until golden. Let cool at least 30 minutes.

Makes 10 Servings.