Butterscotch Banana Pudding (Vegan) (Edit recipe)

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This classic banana pudding features a delightful butterscotch twist. It combines homemade vanilla wafers, perfectly ripened sliced bananas, and silky smooth homemade butterscotch pudding, all topped with a fluffy cloud of homemade whipped cream. This sweet, creamy, and decadent dessert is delicious, dairy-free, and perfect for a weekend treat or bringing to your next gathering.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

00 minute

INGREDIENTS

8

Serves: 8

Ingredients

55 whole vanilla wafers, (homemade or store bought will work) (see link below for my recipe for homemade - 1 whole recipe will be needed)
3 cups butterscotch pudding, (store bought or homemade will work) (see link below for my recipe for homemade - 1.5 recipes will be needed)
4 whole Banana, -large, just ripe bananas thinly sliced
1 tsp Lemon Juice, (fresh or bottled) (enough to coat the bananas - keeps them from browning)
1.5 cups Dairy-Free Whipping Cream, -cold
.5 tsp Cream of Tartar
.5 cup Powdered Sugar
.5 Tbsp Vanilla Extract

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

If you are preparing homemade vanilla wafers and pudding, they can both be made a day or two in advance. If you prepare them the same day, make sure the vanilla wafers are room temperature, and the pudding is cold before assembling the dessert.
Peel and slice the bananas and toss them in a little lemon juice – use just enough to make sure all of the bananas are coated (helps keep them from browning).
To make the whipped cream; in the bowl of a stand mixer add the heavy cream, cream of tartar and vanilla extract. With a balloon whisk attachment, whip the ingredients on high until soft peaks are achieved. This will take about 3 minutes. Once soft peaks are achieved, add the powdered sugar and continue whipping on high for another minute.
Divide the pudding into two portions – each portion is 1½ cups. Take about 1/3 of the whipped cream and divide it into 2 portions. Add one portion of the whipped cream to one of the 1 1/2 cups of pudding: folding it in. Take the second portion of whipped cream and add it to the other 1 1/2 cups of pudding: folding it in.
I used a 9x9x2 square pan for this recipe.
Start by lining the bottom of the pan with the vanilla wafers. I used 22 to 25 cookies. Spoon a layer of butterscotch pudding (one of the two servings combined with the whipped cream) over the cookie layer.
Make sure to spread it out evenly and completely cover the cookie layer.
Place a layer of sliced bananas over the top of the pudding layer.
Repeat all 3 layers. Place another 22 to 25 cookies on top of the banana layer. Spoon the second serving of pudding, combined with the whipped cream, over the cookie layer. Place the rest of the sliced bananas over the pudding layer.
The rest of the whipped cream is dolloped on top of the dessert along with a sprinkling of a few crushed up vanilla wafers.
Cover and place the dessert in the refrigerator for 3 to 4 hours to set.
The banana pudding will remain fresh in the refrigerator for 3 days.

Notes

Link to my recipe for homemade vanilla wafers - Vanilla Wafers (Vegan) Link to my recipe for homemade butterscotch pudding - Butterscotch Pudding (Vegan)

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	235
Fat:	15 g
Carbohydrates:	22 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	1 mg
Fiber:	2 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.