Ingredients
Scale
- 2 packets (8oz total) instant Vegan vanilla pudding mix, OR 1 batch homemade
- 4 cups non dairy milk of choice, divided (I like oatly oat milk) *Skip this ingredient if making homemade pudding
- 2 packages (10oz total) top 14 free vanilla wafers, divided
- 3 bananas, 1 extra for topping
- 1/2 TB lemon juice
- 2–3 cups So Delicious Coco Whip, OR homemade (if corn and legume free)
Instructions
- Blend one packet of pudding with 2 cups non dairy milk in a blender on high, till smooth and thick, about 2-3 mins, (or make 1 batch homemade pudding).
- In a 9 inch square or circle dish, Layer 1/3 of the wafers, then 1/2 of the sliced bananas, and the first packet of pudding mixture, (or 1/2 the batch of homemade pudding).
- Repeat step one, if using store-bought instant pudding.
- Layer 1/3 more wafers, then 1/2 of the sliced bananas, and second batch of pudding (or final 1/2 batch of homemade pudding).
- Refrigerate 10-15 mins and serve cold. The longer it’s refrigerated, the softer your nilla wafers will become. (Refrigerate for 3-5 hrs if making homemade pudding batch).
- When ready to serve, top with vegan whipped cream & the rest of the nilla wafers both crushed and whole. You can also top with extra banana slices, if desired. Serve cold and enjoy!