Banana Pudding

1-1/2 cups sugar

2 tablespoons cornstarch

4 egg yolks

4 cups milk

2 cups mini marshmallows

1 tablespoon vanilla

4 to 6 bananas, sliced

1 (12 oz.) box vanilla wafers

Meringue or whipped cream, optional

MERINGUE

4 egg whites

1/4 teaspoon cream of tartar

8 tablespoons sugar

In a large microwave safe bowl, whisk together sugar and cornstarch.  Wisk in egg yolks.  Add milk gradually until well blended.  Heat mixture in microwave on HIGH for 3 minutes; stir.  REPEAT.  Heat at 2 minute intervals, stirring after each, until mixture reaches 160 degrees F. (The mixture will coat the back of a metal spoon.)  Add marshmallows and butter.  Stir until both are completely melted.  Refrigerate pudding 20 minutes.

Meanwhile, line a 9″x13″ baking pan (or 3 to 4 quart serving bowl) with vanilla wafers.  Top with half the banana slices and half the pudding; repeat layers.

If adding meringue, spread over pudding and bake at this point.

REFRIGERATE until ready to serve.

After separating eggs, allow the whites to stand at room temperature about 20 to 30 minutes before beating so they will reach their fullest volume.  Beat the whites with cream of tartar until foamy. When foamy, gradually beat in the sugar, 1 to 2 tablespoons at a time. Continue beating until the sugar is dissolved and soft peaks form.  Spread over pudding, making sure it touches the sides of the baking dish.  In a preheated 350°F oven, bake until the meringue reaches 160°F and the meringue peaks are lightly browned, about 12 to 15 minutes.