Have Soft Meringue Topping I or II and ¼ to ½ cup finely crushed vanilla wafers ready before assembling Banana Pudding. Preheat the oven to 425°F. Form the pudding layers as quickly as possible, using a heatproof dish. Scatter a thin, even layer of the crushed cookies over the hot pudding. Spread the meringue topping over the hot pudding to touch the sides of the dish. Brown the meringue in the oven for 5 minutes. Alternatively, brown the meringue with a propane torch. Let the pudding cool to room temperature, then refrigerate for at least 2 hours, or for up to 24 hours.