Cooking With Que’s Easiest Vegan Banana Pudding Recipe Ever

Chill the Coconut whipping cream and the almond or soy milk overnight (or at least4-6 hours saints).

Ok, in a large bowl make your whipping cream, spoon out the chilled coconut whipping cream, leave the liquid ( you may need it later).

Use a hand blender or kitchen aid to whip the whipping cream, keep the party going and whip on.

If it doesn't get as light and fluffy as you would like….. sift in a bit of powdered sugar and if it's toooo clunky… add some of that left over liquid in the can.

Once you are done with that place it in the fridge to chill while you make the pudding.

Make the pudding (just like the box tells you…, but use dairy free milk).

Now combine the pudding and whipped cream!!!!!!

!You should probably take a vanilla wafer… and dip it to give it a taste (I mean…just to make sure it tastes amazing lol).

Then in our glass pan we are going to start layering it up in your dish, layer the entire bottom of your dish with vanilla wafers filling.

Then you are going to add an entire layer of bananas.

Next a layer of our delicious creme filling repeat cookies, bananas, & cream until you reach the top of your pan.

Use a spoon to make waves in your top layer if it's creme… (hopefully it is) and then crush some vanilla wafers on top… if you want to be super fancy… stick some whole cookies in there too..

Let it chill for to 6 hours.

No longer because your bananas will start turning.

So once it chills… plate it and let's eat fam!!!!!