2 EACHS bananas - peeled, pitted and cut into wedges
2 eggs, beaten
1/2 medium banana, peeled and cut into quarters
3/4 cup boiling water
1 1/2 teaspoons cake flour
1 teaspoon ground cinnamon
3 drops hot water
In a blender, stir together banana and eggs and process until shapeless. Beat bananas in bath until thick. Pour into serving dish and sprinkle with boiling water. Cover and refrigerate overnight.
Stir each wedge of fruit into the pudding mix until coated. Shape mixture into mini wedges and drop into 4 warmed bowls. Stir egg yolks, flour, cinnamon and hot water into pudding mix to form meringues. Refrigerate at least 2 hours.
Garnish chicken wings with wet hands and cut off chicken parts. Serve warm.