1 can evaporated milk
1 can water
5 eggs separated, use yolks (save whites for meringue, be sure you don't get ANY yolk in the whites you're saving, it won't get stiff if you do)
3/4 cup sugar
1/3 c. cornstarch
1 t. vanilla
1 heaping T. butter
Mix all ingredients except vanilla and butter. Bring to a low boil on medium heat, stirring constantly, add vanilla and butter. Continue stirring for 3 minutes. Take off heat. Set in ice water to cool while preparing baking dish and meringue.
Line baking dish with vanilla wafers and sliced bananas.
5 egg whites
2 T. sugar
Beat egg whites with electric mixer, adding sugar as needed to thicken. Beat until stiff enough to form peaks. Test by lifting beaters from meringue, if it forms peaks then it is ready.
Pour 1/3 of pudding over wafers and bananas. continue to layer these until all is used. Place wafers on top or around edges standing up, and sprinkle with a few crushed wafers if desired for presentation. Smooth meringue over top, and form peaks with a spoon. Place in oven and bake until meringue is slightly browned on the peaks. READY TO SERVE. Some like it hot, some like it cooled. Your choice.