Mix together ¾ cup sugar, flour, and cornstarch in a microwave safe large bowl.
Slowly add the evaporated milk, whisking until well blended and smooth.
Microwave on high for about nine minutes, whisking every few minutes, until the mixture thickens.
Add a little of the hot mixture to the egg yolks, whisking constantly. (tempering eggs)
Add the yolks back into the pudding, whisking constantly to keep the eggs from curdling.
Put back into the microwave and cook for 2 more minutes, whisking a couple of times.
Remove from heat and add the butter. Whisk until it is mixed well.
Stir in the vanilla.
Cover with a piece of buttered waxed paper.
Add the egg whites and cream of tartar to the bowl of an electric mixer.
Slowly add the ¼ cup sugar while beating and beat until the whites are glossy and thick.
Add ⅓ of the egg whites into the pudding and fold in gently.
Add the remaining egg whites and fold in thoroughly until the two mixtures are completely mixed.
Starting with the pudding, add a very thin layer to the bottom of the serving dish.
Top with Nutter Butter cookies.
Top with sliced banana.
Add a layer of pudding and repeat the layers, ending with the pudding.
Cover and chill.
Beat the cream until the mixture starts to thicken.
Slowly add sugar, beating constantly until soft peaks form.
Taste and adjust flavor.
Cover the pudding with the whipped cream.
Sprinkle with crumbled cookies.
Expert Tip: If using the uncooked egg whites bothers you you can use pasteurized egg whites or just use the whole egg instead of separating them. Be extra careful about tempering the eggs because the egg white will cook if you add the eggs when they are still cold.
I like to save a couple of cookies to crumble on the top.
If you want just the original banana pudding use vanilla wafters instead of the Nutter Butter cookies.
You can make this in a deep bowl instead of a 13x9-inch pan and use more layers. Depending on the size of the bowl you may need to double the recipe. I like it with just the one layer of cookies, then bananas, then custard.
The evaporated milk creates the extra creamy pudding texture but if you would prefer to use milk you can. It will not be as creamy.
Mix everything in a heatproof bowl that you can use in the microwave.