Step 1

Separate the eggs and set whites aside.

Step 2

Whisk the egg yolks until the are well blended.

Step 3

Set aside.

Step 4

Mix together 3/4 cup sugar, flour, and cornstarch in a microwave safe large bowl.

Step 5

Slowly add the evaporated milk, whisking until well blended and smooth.

Step 6

Microwave on high for about nine minutes, whisking every few minutes, until the mixture thickens.

Step 7

Add a little of the hot mixture to the egg yolks (or whole eggs if using), whisking constantly. (tempering eggs)

Step 8

Add the yolks back into the pudding, whisking constantly to keep the eggs from curdling.

Step 9

Put back into the microwave and cook for 2 more minutes, whisking a couple of times.

Step 10

Remove from heat and add the butter. Whisk until it is mixed well.

Step 11

Stir in the vanilla.

Step 12

Cover with a piece of buttered waxed paper.

Step 13

Cool.

Step 14

Add the egg whites and cream of tartar to the bowl of an electric mixer.

Step 15

Slowly add the 1/4 cup sugar while beating and beat until the whites are glossy and thick.

Step 16

Add 1/3 of the egg whites into the pudding and fold in gently.

Step 17

Add the remaining egg whites and fold in thoroughly until the two mixtures are completely mixed.

Step 18

Starting with the pudding, add a very thin layer to the bottom of the serving dish.

Step 19

Top with Nutter Butter cookies.

Step 20

Top with sliced banana.

Step 21

Add a layer of pudding and repeat the layers, ending with the pudding.

Step 22

Cover and chill.

Step 23

Beat the cream until the mixture starts to thicken.

Step 24

Slowly add sugar, beating constantly until soft peaks form.

Step 25

Taste and adjust flavor.

Step 26

Cover the pudding with the whipped cream.

Step 27

Sprinkle with crumbled cookies.