• In a large saucepan, combine sugar, flour and salt; whisk in the milk and set the saucepan over medium heat.
• Cook and stir until thickened and bubbly.
• Reduce heat to low and continue to stir and cook for 2 more minutes; remove from heat and set aside.
• Whisk the eggs in a separate bowl; add a little amount of the hot milk mixture into the eggs and whisk.
• Whisk the entire egg mixture into the milk mixture.
• Set the saucepan back on the stovetop over medium heat; bring to a boil and cook and stir with the whisk for 2 more minutes.
• Whisk in the vanilla and remove from heat; set aside to cool for 15 minutes, stirring occasionally.
• Arrange two layers of vanilla wafers in an 8-inch or 9-inch baking dish or brownie pan.
• Layer half of the sliced bananas over the wafers.
• Pour half of the pudding over the bananas.
• Repeat layers with cookies, banana slices, and finish with the remaining pudding.
• Add plastic wrap over the top and press gently onto the surface of the pudding.

  SKIP THIS PART IF ADDING THE MERINGUE.
• Refrigerate for 6 hours, or overnight.
• Serve and enjoy!

FOR THE MERINGUE TOPPING (OPTIONAL)

• Preheat oven to 425˚F.
• In your mixer's bowl, beat the 4 egg whites with a pinch of salt until they are stiff.
• Gradually beat in the sugar and continue beating until the whites will not slide out of the mixing bowl.
• Spread meringue topping over the banana pudding.
• Bake for 5 minutes, or until meringue begins to brown on top.