Do you prefer the classic with meringue, or the easier less classic
version with whipped cream on top?
Family and friends dinner this Thursday and I'd like to prepare most
ahead of time. Yet I dislike the way meringue weeps when held in the
fridge. Any solutions??

I'm using Mike Van Pelt's recipe he posted here-

Old Fashioned Bananan Pudding

Pudding

* 1 cup sugar
* 1/2 cup all-purpose flour
* 1/2 teaspoon salt
* 2 cups milk
* 1 teaspoon vanilla extract
* 1 tablespoon butter
* 4 egg yolks
* 1 box of vanilla Wafers
* 4-5 ripe bananas

Meringue

* 4 egg whites, at room temperature
* 5 tablespoons sugar
* 1/4 teaspoon cream of tartar
* 1/2 teaspoon vanilla extract

Preheat oven to 375F

Line the bottom of a 9x9-inch baking dish with a layer of
vanilla wafers. (This recipe will not use the whole box, so
you may snack along the way, but don't get carried away.)

Peel the bananas and slice into 3/8-inch rounds. Cover the
banana slices with plastic wrap to keep them from darkening,
and quickly make your pudding.

Combine the sugar, flour and salt in bowl, mix well, and set
aside.

In a heavy saucepan, beat egg yolks well (just use a fork
or a whisk, but beat well). Over medium heat, add the flour
mixture to the egg yolks, alternately, with the milk and
vanilla, stirring constantly.

Bring to a gentle boil and, when mixture begins to thicken,
add butter, continuing to stir to prevent scorching. When
the mixture reaches pudding consistency, remove from heat.

Place a layer of banana slices in the baking dish on top
of the vanilla wafers. Pour, spreading as necessary, half
of the pudding over the wafers and banana slices. Put
down another layer of vanilla wafers and another layer of
bananas, and cover with the remaining pudding.

For the meringue, beat the egg whites with an electric mixer
until they form soft peaks. Add sugar, a tablespoon at a
time, and cream of tartar, and beat until stiff peaks are
formed. Fold the vanilla into the meringue, and spread the
meringue over the pudding.

Place in a preheated 375F oven and bake until browned, 12 to
15 minutes, depending upon your oven.