My son in college loves for me to make these for him to take back to school. They keep them in the freezer and thaw when they're ready to eat. I didn't change a thing. Thanks for the best PBCookie recipe I have!

Reviewed On: Oct. 4, 2009

As others recommended, I doubled the pudding recipe and cut the sugar by half. I also chilled the pudding before pouring over the bananas and wafers- hot pudding seems to "cook" the bananas and give them an odd texture. I made the meringue with 1/2 cup sugar (because I had 6 egg whites) and thought it was fine. The end product reminded me of dinners at my Aunt's house. Absolutely AMAZING! Thanks so much for posting the recipe.

Reviewed On: Apr. 12, 2009