Silk Banana Pudding


- ½ cup sugar
- ⅓ cup cornstarch
- ½ teaspoon salt
- 3 cups Silk Pure Coconut Vanilla coconut milk, Pure Almond Vanilla almond milk or Vanilla soymilk
- 3 tablespoons soy margarine
- 1 teaspoon vanilla extract
- about 45 vanilla wafers
- 4 ripe bananas

- Whisk together sugar, cornstarch and salt in a saucepan. Slowly whisk in Silk, making sure there are no lumps.
- Bring mixture to a boil over medium heat, whisking constantly.
- Lower heat and simmer, whisking occasionally until mixture thickens, about 3-4 minutes.
- Remove from the heat and whisk in butter and vanilla.
- Cool.
To assemble: spread a layer of vanilla wafers in a 9×9 square baking dish, top with half of the banana slices and half of the Silk pudding. Continue with another layer of vanilla wafers followed by remaining bananas and ending with remaining pudding, spreading to cover all banana slices. Cover with plastic wrap and chill over night. To serve, top with toasted coconut and whipped topping. For six individual servings, layer wafers, bananas and pudding and individual glasses. Set aside 24 wafers and one banana for serving. To serve arrange reserved wafers, sliced banana and non-dairy whipped topping on top of pudding.




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