Step 1

You can watch the video in the post for visual instructions.In a medium-sized saucepan, combine all pudding ingredients except vanilla extract. Do not turn on the heat yet, first whisk until the cornstarch dissolves. Then bring the mixture to a boil over medium heat, whisking frequently.

Step 2

Once it starts boiling turn the heat to low and whisk continuously for about 2 minutes. The pudding will thicken and get very creamy. Remove from heat, stir in vanilla extract, cover with a plastic wrap to avoid a film, and allow to cool for about 10-15 minutes.

Step 3

Meanwhile, slice the bananas, and whip up your favorite vegan whipped cream. Use about 1/2 cup if you just want to dollop it on top or more for additional layers.

Step 4

In a jar, add 1-2 tablespoons of the pudding, then a layer of vegan whipped cream, a few vanilla wafers, and a layer of sliced bananas. Repeat this step one more time. Depending on the size of your jars, you will be able to fill 2-4 jars.

Step 5

Garnish with a dollop of whipped cream, a few banana slices, and vanilla wafer crumbles. Enjoy immediately if you prefer the cookies to stay crisp, or refrigerate for a few hours if you prefer a chilled dessert and soft cookies.