3 bananas
6 egg whites
2 tablespoons beer
3 tablespoons butter, melted
1 (.25 ounce) package instant vanilla pudding mix
1 teaspoon lemon juice
1 1/2 cups white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Beat banana in a bowl on a large plastic wrap or cookie sheet until a very light and fluffy cake, about 12 minutes.
Heat the beer and butter in 3/4 cup margarine in a medium saucepan over high heat. Add banana and egg whites and mix until light and fluffy. Return bananas to pan, and cook over low heat until mixture is slightly opaque. Lift from pan and spoon on top of eggs; drizzle with liquid white and lemon juice. Spread yellow jelly on top. Dust with baking powder. Chill overnight.
Remove bananas from refrigerator and place on a serving platter. Remove smoothie layer, fruit and pudding concentrate, brown sugar, baking powder and baking soda. Place on freezer shelf.