Simple Vegan Banana Pudding

This is so easy and tasty. Your family will be begging for it all the time. My mom always made a variation of this for all Easters and her grandchildren could not get enough.  

  • 2 boxes vegan vanilla pudding
  • 4 cups unsweetened almond milk
  • 1½ cup crushed vegan graham crackers 
  • 3 bananas, ripe, sliced
  • 1 cup finely crushed graham crackers for top optional) 

Prepare the pudding according to package instructions using almond milk. Let pudding cool in refrigerator for 30 minutes.  After the pudding has cooled, add several spoonfuls to the bottom of a 13”×9” dish. Next, add a layer of graham crackers, then a layer of bananas. Top with a layer of pudding. Repeat layers ending with a layer of pudding on top. Sprinkle for 1-2 hours crushed graham crackers on top. Refrigerate until serving time

Hint:

This doesn’t really keep well in the refrigerator past a couple of days. It gets mushy as the crackers soak up the pudding.

Categories

AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast

Tags

TomatoStirfry

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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.