1 recipe cream pie filling (See CREAM PIE)
3 or 4 bananas
Sm. Box vanilla wafers

Place a layer of cookies in bottom of baking dish. Slice a layer of bananas over and then spread half the cream filling.  Repeat being careful to cover the bananas completely.  Make a meringue with the egg whites left from the cream filling by beating until stiff along with 6 Tbsp. sugar and ¼ tea. cream of tartar.  Spread over the pudding and bake in 425 degree oven about four minutes or just until the meringue is browned.

(This is how I originally learned to make banana pudding.  In later years, I have omitted the meringue and served it with whipped cream.  I have been known to make it with instant pudding quite successfully.)