I’ve given it a little modern twist and put the pudding over a vanilla cookie crust with a layer of fresh sliced bananas. Vegan pudding has never tasted so good! MAKES 6 TO 8 SERVINGS Crust 21 vegan cream-filled vanilla sandwich cookies 4 tablespoons ½ stick non-hydrogenated vegan margarine, melted Filling 2 small bananas, sliced ½ cup cornstarch (not packed) 2 cups vanilla soymilk, divided ¾ cup soy creamer 1 cup granulated sugar 1 tablespoon non-hydrogenated vegan margarine 1 teaspoon pure vanilla extract or paste Preheat oven to 350°F. Grease a 9-inch glass pie plate with shortening. For the crust: In a food processor, pulse the cookies into fine crumbs. Add the melted margarine and pulse again until incorporated and mixed well. Press the crumbs into the prepared pie plate. Place the crust in the oven and bake until fragrant, about 10 minutes. Remove crust from the oven and let cool completely on a rack. For the filling: Place the banana slices into the bottom of the cooled crust, spreading them into an even layer.
