Vegan Peanut Butter Banana Pudding

If you haven’t already, prepare your Peanut Butter Pudding and chill (cover with plastic wrap to prevent film). Set in refrigerator.

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.

In a large mixing bowl, use a rubber spatula to gently mix together pudding and half of the coconut whipped cream.

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.

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.

Cover and place in the refrigerator to chill for at least 4-6 hours, preferably overnight.

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).

Store covered in the refrigerator up to 4 days.