Butterscotch Banana Pudding (Vegan)
The classic dessert made with vanilla wafers and sliced bananas, now featuring a delicious butterscotch upgrade. A creamy, indulgent, and dairy-free treat.
Ingredients
- 1 recipe Vanilla Wafers - see recipe on website - makes about 55 cookies *you can also use store bought*
- 1½ recipes butterscotch pudding - see recipe on website - makes 3 cups *you can also use store bought*
- 4 large bananas - sliced
- lemon juice - fresh or bottled
- 1½ cups plant based heavy cream - cold
- ½ tsp cream of tartar
- ½ cup powdered sugar
- ½ tbsp vanilla extract
Instructions
- 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.