Puding Pisang Selai Kacang Vegan

Langkah-langkah

1. If you haven’t already, prepare your Peanut Butter Pudding and chill (cover with plastic wrap to prevent film). Set in refrigerator.
2. If you haven’t already, prepare a double batch of coconut whipped cream, using full-fat coconut milk or coconut cream and sweetening to taste with stevia or powdered sugar. Set in refrigerator.
3. In a large mixing bowl, use a rubber spatula to gently mix together pudding and half of the coconut whipped cream.
4. In a 9x13 inch (or comparable size) pan, begin by adding a layer of vanilla wafers (reserving some wafers for the top layer). Using three of the bananas, add a layer of thinly sliced bananas on top of the vanilla wafers.
5. For the next layer, top bananas with the pudding-coconut-whip mixture. Smooth the top with a wooden spoon. Use the same method to top with the remaining coconut whipped cream.
6. Cover and place in the refrigerator to chill for at least 4-6 hours, preferably overnight.
7. Remove from fridge and top with a layer of loosely arranged sliced bananas. Crush remaining wafers and sprinkle on top. Sprinkle with crushed peanuts (if using).
8. Store covered in the refrigerator up to 4 days.