Meringue-Topped Choco-Banana Pudding

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

Meringue-Topped Choco-Banana Pudding
Servings: 8 Prep 15 mins Cool 5 mins Bake 450°F 3 mins


  • 30 vanilla wafers
  • 4 medium-size bananas, cut into 1/4-inch-thick slices
  • 1 22 ounce container fully-prepared chocolate pudding
  • 6 tablespoons warm water
  • 2 tablespoons powdered egg whites*
  • 1/8 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1/2 teaspoon banana extract

Make It

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.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 272, Fat, total (g): 5, chol. (mg): 12, sat. fat (g): 2, carb. (g): 54, fiber (g): 2, pro. (g): 5, sodium (mg): 166, Percent Daily Values are based on a 2,000 calorie diet.