Separate the eggs and set whites aside.

Whisk the egg yolks until the are well blended.

Set aside.

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 (or whole eggs if using), 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.