This recipe puts any using pre-packaged pudding mix to shame. One of my dinner guests described it as "beauty in her mouth." I did cut the sugar down to 3/4 c., which made it sweet but not excessively so. That is the only adjustment I made, and it was perfect. I made this in a pyrex pie dish, and it fit perfectly. The next time I make it, I am going to add one more egg white because the meringue is such a nice balance to the cookies, bananas and pudding. I am also going to use a piping bag or large ziplock to put the meringue on in little peaks instead of spreading it on in one layer, because it will look nicer when it is toasted. Your friends will love you for this one! Addendum: When I made this the second time, I cut the sugar to 2/3 and added an egg yolk since I wanted the extra white for the meringue. The result was much less sweet and a little custardy. For someone who doesn't love sugar as much as I do, this would be a great adaptation.
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This recipe puts any using pre-packaged pudding mix to shame. One of my dinner guests...