Southern Vegan Banana Pudding (Gluten-Free, Allergy-Free)

Step 1

To make the vanilla pudding, combine the non-dairy milk, sweetener, starch, and vanilla together in a large sauce pot on the stove.

Step 2

Mix well to reduce lumps from the starch and bring the pot to a boil over medium-high heat.

Step 3

Reduce the pot to medium-low heat and continue to mix frequently for the next 10 minutes.

Step 4

At this time the pudding shoud have thickened and you can remove the pot from the heat, allow it to come to room temperature, and then transfer the pudding to the fridge to thicken-up even more as it becomes cold (it will, don't worry!).

Step 5

In your serving dish, start with a single layer of vanilla wafers, then a layer of banana slices, and then enough of the cold vanilla pudding to cover everything.

Step 6

Repeat this layering one more time (or as many times as you can!).

Step 7

To finish the banana pudding, top with the homemade fluff (or whipped topping), sprinkle some extra crushed cookies, and place on additiona banana slices.

Step 8

Refrigerate for at least 2-4 hours before serving.