Recipe: Vegan Banana Pudding

Ingredients

Whisk together non-dairy milk, pudding mix, and cornstarch in a saucepan over medium heat until thickened.
Remove from heat and let cool for a few minutes.
Mash the bananas in a bowl and add them to the pudding along with the vanilla extract, folding to combine.
Cover the pudding with plastic wrap and refrigerate for 1 to 2 hours until cool.
Fold half of the whipped cream into the chilled pudding.
In a 9x9 baking dish, layer 1/4 of the pudding, followed by wafers and banana slices, then half of the remaining pudding, and repeat.
Ensure the top layer of pudding covers the bananas completely.
Refrigerate for at least 4 hours or up to 24 hours before serving.
Garnish with remaining whipped cream and additional cookies or banana slices before serving.

Servings

6 servings

Calories

568

Total fat

18g

Total carbohydrates

97g

Total protein

Sodium

410mg

Cholesterol

2mg