Whole Wheat Vanilla Pudding

For the Pudding:
1 cup Splenda
4 tablespoons Whole Wheat Flour
salt-dash
2 cups whole milk
3 large eggs, whites separated
1 teaspoon vanilla extract
9 oz vanilla wafers (54 wafers)

For the Meringue:
3 egg whites
1/2 teaspoon vanilla extract
1 tablespoon Splenda

Preheat oven to 350
Line a 2 quart casserole dish with the vanilla wafers. Save 12 wafers to put on top of the pudding just before adding the meringue.

For the Pudding:
Mix splenda, flour, egg yolks and salt in the top of a double boiler. Scald the milk in a separate pot and add gradually to the egg yolk, flour, splenda, & salt mixture, pouring slowly to temper the eggs. Cook, stirring continoulsy until very thick (to a pudding consistancy). Remove from fire, add vanilla and mix. Pour this mixture over the cookie lined casserole dish. Top the pudding with the remaining 12 cookies.

For the Meringue:
In a mixing bowl, add the egg whites, 1 tablespoon splenda and 1/2 teaspoon vanilla extract. With an electric mixer, beat the whites to a stiff peak. Spread over casserole dish.
Bake in the oven until golden brown, 5 - 10 minutes.

Number of Servings: 9

Recipe submitted by SparkPeople user SKINNYSOMEDAY1.