Meringue Topped Southren Banana Pudding..

2 pkg. (4-serving size each) Vanilla Cook & Serve Pudding & Pie Filling
4-1/2 cups milk
3 egg yolks, beaten
42 (1/2 of a 12 oz. pkg.) Vanilla Wafers
2 large bananas, sliced
3 egg whites
Dash salt
1/3 cup sugar

STIR pudding mix into milk in medium saucepan. Stir in egg yolks.COOK on medium heat until mixture comes to full boil, stirring constantly. Remove from heat.ARRANGE layer of cookies on bottom and up side of 2-quart baking dish. Top with layers of 1/2 of the banana slices and 1/3 of the pudding. Repeat layers, ending with pudding.BEAT egg whites and salt in medium bowl with electric mixer on high speed until foamy. Gradually add sugar, beating until stiff peaks form. Spread over pudding, sealing to edge of dish. BAKE at 350°F for 10 to 15 minutes or until meringue is lightly browned. Cool on wire rack. Serve warm or refrigerate, if desired. Store leftover pudding in refrigerator.