Gluten-Free Banana Pudding (Vegan)
Quick, easy, and everything delicious, this gluten-free banana pudding is the perfect no-bake dessert. Layers of vanilla cookies, instant pudding, fresh banana slices, and whipped cream layered together in a simple show-stopping treat. Bonus: it can be made gluten-free, vegan, or just plain regular.
20 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 459 |
| Fat: | 15 g |
| Carbohydrates: | 90 g |
| Protein: | 3 g |
| Cholesterol: | 0 g |
| Sodium: | 390 mg |
| Fiber: | 3 g |
| Sugars: | 41 g |
| Calculated per serving. | |
Serves: 16
Ingredients
- 1.25 cups1.25 cups1.25 cups Almond Milk, cold
- 1 whole1 whole1 whole Vanilla Instant Pudding Mix
- 250 ml250 ml250 ml Sweetened Condensed Coconut Milk
- 40 pieces40 pieces40 pieces Vanilla Wafers (gluten-free)
- 4 whole4 whole4 whole Banana, ripe
Process
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
- In a large mixing bowl combine the milk and instant pudding mix and whisk until fully combined and smooth. Set aside in the fridge.
- In a medium mixing bowl with a handheld electric mixer or a stand mixer pour in the whipping cream (and whipping cream stabilizer if using) and whip on high until stiff peaks are achieved.
- Gently fold the whipped cream into the pudding mixture until fully combined and smooth. Be careful not to knock the air out of the whipped cream. Cover with plastic wrap and place in the fridge until ready to assemble.
- In a trifle dish or large serving bowl, place approximately ¼ of the cookies on the bottom of the dish.
- Slice 1 banana and place slices on top of the cookies.
- Place approximately ¼ of the pudding mixture on top of the bananas and spread evenly. Make sure the bananas are completely covered or else they will brown quickly.
- Repeat these layers 3 more times.* Cover tightly with plastic wrap and place in the fridge to chill for at least 2 hours or up to overnight.
- Top with additional whipped cream, cookies, and banana slices if desired right before serving. Enjoy!
- Store leftover banana pudding in an airtight container in the fridge for up to 4 days. Note that the bananas will continue to brown.
Notes
Can be made in a trifle dish, a large glass serving bowl, mini parfait cups, mason jars, or even a 9x13 pan.
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