Meringue-Topped Choco-Banana Pudding
Recipe from Family Circle

Purchased pudding helps this chocolate dessert come together quickly. It's best served warm from the oven.


Meringue-Topped Choco-Banana Pudding


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Prep Time: 15 mins
Total Time: 23 mins
Servings: Makes 8 servings.
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Ingredients
 
savings in
 
  • 30    vanilla wafersOn Sale
  • 4  medium-size  bananas, cut into 1/4-inch-thick slicesOn Sale
  • 1    container (22 ounces) fully-prepared chocolate puddingOn Sale
  • 6  tablespoons  warm waterOn Sale
  • 2  tablespoons  powdered egg whites*On Sale
  • 1/8  teaspoon  cream of tartarOn Sale
  • 1/2  cup  sugarOn Sale
  • 1/2  teaspoon  banana extractOn Sale

Directions
1.
Heat oven to 450 degrees F. Coat 6-cup (1-1/2-quart) oval baking dish with nonstick cooking spray.
2.
Line bottom of baking dish with half of the wafers. Arrange half of the sliced bananas over wafers. Spoon pudding over top. Top with another layer of wafers and bananas.
3.
Place warm water in large bowl. Sprinkle powdered egg whites over water; let stand 5 minutes. Beat on low speed to mix. Add cream of tartar. With mixer on medium-high, gradually add sugar and the extract, beating until stiff peaks form. Spoon meringue over top of dish.
4.
Bake in 450 degree F oven until golden, 3 to 5 minutes. Transfer dish to wire rack; cool 5 minutes before serving. Makes 8 servings.

Note
Powdered egg-white substitute differs from dry meringue powder and is sugar free. It's available in supermarkets.

Nutrition information
Calories 272, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 12 mg, Sodium 166 mg, Carbohydrate 54 g, Fiber 2 g, Protein 5 g. Percent Daily Values are based on a 2,000 calorie diet
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