Spiced Banana Pudding
2 boxes (4-serving-size each) cook & serve vanilla pudding & pie filling
1/4 tsp each ground cinnamon and nutmeg
3 3/4 cups milk
48 reduced-fat vanilla wafer cookies
4 large bananas
Whites from 5 large eggs, brought to room temperature in a large bowl (save yolks for another use, such as the Pumpkin Crème Brûlée)
Pinch of salt
1/3 cup sugar
1/2 tsp vanilla extract
Heat oven to 350°F. You'll need a deep 2-qt glass ovenproof serving bowl or soufflé dish.
Whisk pudding mix, cinnamon and nutmeg in a medium saucepan until blended, then whisk in milk. Cook as package directs. Transfer to a 1-qt measure; place plastic wrap directly on surface of pudding to prevent skin from forming.
Arrange 16 wafers over bottom of serving bowl. Evenly space 8 wafers upright around sides of bowl. Slice bananas and place over cookies on bottom and between upright cookies. Pour on 1/2 the hot pudding. Repeat layers once.
Beat egg whites with mixer on medium speed just until foamy. Increase speed to medium-high; add salt and beat until very soft peaks form when beaters are lifted. Add sugar, 1 Tbsp at a time, and beat until stiff, shiny peaks form. Beat in vanilla. Spread over hot pudding, creating swirls and making sure meringue touches edge of bowl all around.
Bake 12 to 15 minutes until meringue is golden brown. Cool on a wire rack 5 minutes before serving. Serve warm.