I need the best Southern banana pudding recipe you know!

Hmmm Black cat gave a banana pudding recipe the other day. I wonder if I can find it for you. It sounded wonderful.

How about trying this : Meringue-Topped Southern Banana Pudding 4-1/2 cups milk 2 pkg. (4-serving size each) JELL-O Vanilla Flavor Cook & Serve Pudding & Pie Filling 3 eggs, separated 42 NILLA Wafers (1/2 of 12-oz. pkg.) 2 large bananas, sliced dash cream of tartar 1/3 cup sugar PREHEAT oven to 350?. Add milk to dry pudding mix in medium saucepan; stir until well blended. Lightly beat egg yolks in small bowl. Add to milk mixture; mix well. Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. ARRANGE layer of wafers on bottom and up side of 2-qt. baking dish. Top with layers of one third of the pudding and one half of the banana slices. Repeat layers; cover with the remaining pudding. BEAT egg whites and cream of tartar 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 15 min. or until meringue is browned. Cool. Serve warm or refrigerate until ready to serve. Store leftover pudding in refrigerator

I found this yummy recipe using fresh strawberries. Enjoy :) English Fresh Strawberry Pudding Ingredients: 2 cups fresh strawberries, washed and hulled 2 tablespoons sugar water 2 packages sugar-free strawberry flavored gelatin (3 oz. each) 4 cups low-fat frozen non-dairy whipped topping Instructions: In a small bowl, crush the strawberries with a fork. Sprinkle with the sugar. Mix, cover, and let stand for an hour. Drain the juice, reserving it in a measuring cup. Add enough water to make 1-1/2 cups of liquid. In a small saucepan, bring the liquid to a boil. Stir in the gelatin. Remove from heat. Stir until the gelatin dissolves. Let cool, then pour the gelatin over the strawberries. Stir. Fold the whipped topping into the strawberry mixture. Transfer to a soufflé dish or other serving dish. Refrigerate for several hours before serving. Yield: 10 servings.

If I send you my great grandmothers recipe for naner puddin as we called it back when I was a youngster you must promise me that you will make the puddin from the recip and not that boxed garbage, once you try this you wont ever eat that boxed crud again but you must be really atentive to making the puddin or it will scorch and then it will be ruined must stir it constantly bu you must promise.