Using half-and-half, or evaporated milk, makes a richer pudding.

120 servings, approximately; 6 10x15x2 pans OR 10 9x13

10 1/2 quarts milk
14 pounds bananas
24 pounds vanilla wafers
14 5.1 ounces instant pudding

Southern Banana Pudding

3 tbsp flour
¼ tsp salt
1 ½ cup sugar

3 egg yolks
3 cups half and half milk
1 tsp vanilla

3 egg whites, beaten until stiff
¼ cup sugar
1 tsp vanilla

5-6 bananas
1 package vanilla wafer cookies

Mix flour, sugar and salt. Over the top of a double boiler, add egg yolks and milk. Sir in flour, sugar and salt mixture into egg and milk mixture. Cook over medium heat until mixture thickens. Remove from heat and add vanilla.
Beat egg white until stiff; then adding ¼ cup sugar and rest of vanilla. Place ½ vanilla cookie wafers on bottom of pan with ½ sliced bananas. Top with ½ cooked custard and repeat layer. Finish with spreading meringue over pudding and baking at 425 degrees until golden brown.

This one is very different, but easy. Try a family size one and see what you think:

allrecipes.com/Recipe/Uncooked-Banana-Pudding/Detail.aspx

This caution about meringue:

In a recent report, the Centers for Disease Control described how easily raw or undercooked eggs can cause illness. In one case, homemade banana pudding with meringue topping infected all six people who were served the dessert, with three requiring hospitalization. Health officials believe the pudding and meringue were undercooked and then improperly stored during transit.

The FDA has issued guidelines for proper egg handling to prevent such incidents. These include:

* Avoid serving raw eggs and foods containing raw eggs. Caesar salad, Hollandaise sauce, homemade ice cream, homemade eggnog and homemade mayonnaise are possible carriers of S. enteriditis.

* Lightly cooked foods containing eggs, such as soft custards and French toast, may be risky for those in high-risk groups such as infants, the elderly, pregnant women and immuno-compromised individuals.

* Cook eggs thoroughly until both the yolk and white are firm, not runny. Recommended cooking times are five minutes for poached; one minute at 250 degrees for scrambled; seven minutes at 250 degrees for sunny side; and seven minutes in boiling water for boiled.

* Wash hands with hot, soapy water before and after they come in contact with eggs and uncooked egg-rich foods. The same applies to utensils, equipment such as blenders and work areas.

* Use only Grade A or better eggs. Avoid eggs that are cracked or leaking.

* Discard the egg if any shell falls into the egg.

* Leave eggs in their original carton and store them in the main section of the refrigerator, not in the egg section in the door--the temperature in the door is higher.