Teresa, I love that pudding cake too, Grandma called it hot fudge pudding cake. I didn't open this either, because I detest bananas and so I'll never make or eat "Nanner Pudding". Or Banana Pudding either! However, I do think I know why the meringue goes on top instead of whipped cream. Things didn't used to be "wasted" or thrown away, and refrigeration was not as abundant or reliable as it is now. So, when something took a lot of egg yolks, like lemon pie or custard/pudding desserts, the whites were naturally used for meringue so they were not wasted. It's not a northern OR a southern thing, it's a old farmer thing, from times when everyone was much more frugal than we are today. Annie

I'm eating some of this for breakfast, so good. I think you could put almost any vegetable in this and it would be good, although the vegetables tend to weigh it down a bit, restricts the rising. Next time I'm going to try sauted broccoli, maybe with an extra egg and 1/2 cup of milk.

I made it for lunch to-day. My son had a friend visiting and I asked that everyone be very honest. I did add a bit of Cool Whip to the top for eye appeal, but it certainly would not have been necessary. We all agreed that it certainly is a keeper Thanks Laurel ivamae

1 large box Sugar-free Vanilla Pudding. Milk (amount according to directions on box) Sugar-free condensed milk *(recipe below) Sugar-free, fat-free Cool Whip 8 oz 4-5 bananas Reduced fat Vanilla Wafers. Mix 2% milk (amount noted on pudding box) and pudding with mixer. Add condensed milk and mix. Next, with a spoon, fold in the Cool Whip until thoroughly mixed. Begin by pouring a small amount of the pudding mixture in the bottom of your dish, and then layer wafers, sliced bananas, and pudding mixture. Be sure to save enough of the pudding mixture to cover the top of the pudding. To top off the pudding you can finely crumble a couple of wafers and sprinkle over the top of the pudding. * SUGAR-FREE CONDENSED MILK 1/2 cup water 1-1/4 cups non-fat dry milk. 1 cup Splenda (I sometimes use the Great Value equivalent). 6-8 Sugar-free caramel candy chews. 6 Sprays of I Can't Believe It's Not Butter. 1 tsp. vanilla flavoring. Heat water in a glass measuring cup, in the microwave, to just the boiling point. In a small dish, melt the caramel candy chews. Stir the caramel into the hot water, stirring until fully dissolved. Add non-fat dry milk and mix. Add Splenda, vanilla flavoring, and "butter" spray. Mix until no lumps. Refrigerate for 4-6 hours. (Once you have made this and it is cold, it should be a good thick consistency---but you can change the consistency the next time by using more or less non-fat dry milk). (This sugar-free condensed milk also makes a good pumpkin pie.) ENJOY.