This recipe comes courtesy of Aunt Sally in Kentucky .....again. I wish I had her entire recipe box the only problem being that all of her recipes are in her head! Anyway, this recipe can be changed up with the flavor of pudding. Tonight I made it with Vanilla Pudding instead of Butterscotch which was fine although I prefer the Butterscotch Pudding! Also, the topping could be changed as well.....Sally's topping is more of a Marshmallow Creme Merengue due to the Karo syrup.....I suppose it would be just as good and maybe not as sweet if you made a regular Merengue. Anyway, here it is.....enjoy.
Basics
1 Lg Box Butterscotch Pudding/Pie filling
1 Box Nilla Wafers
2-3 small banana's
Make the pudding according to directions. Use an oven safe bowl and line the bottom with the Nilla Wafers. Now place a layer of bananas over the cookies. Next, spoon 1/3 of the pudding over the layers. Repeat this until the pudding is gone. Set aside and begin the topping.
Topping
3 egg whites
1 cup Sugar
1/2 cup of Dark Karo syrup (I used light Karo tonight and it seemed fine)
pinch of salt
1 tsp Vanilla
Combine all ingredients in a double boiler....or if you are like me and dont have one, put an inch of water in the bottom of a large pot and place a smaller one on top of that! using a hand mixer, beat the ingredients until stiff peaks form.....this takes a while so be prepared. Once it is stiff enough, pour over the pudding bowl and place under the broiler (in the oven) until the top browns. 
