2 boxes Cooked Banana Pudding (I used Dr. Oekter Organic Pudding & Pie Filling Mix)Unsweetened Rice Milk
2 Bananas
1 container Tofutti Cream Cheese
6 Graham Crackers (makes 1 ½ cups if using ready-made crumbs)
Heat oven 355 degrees.
Crust: Using a rolling pin, smash graham crackers in sandwich bag. Melt about 4 TB soy-butter. Mix until crumbs are moist. Add more melted butter if necessary. Line pie pan with graham crust. Bake for 15 mins. Turn off the oven, as baking is no longer required. Let crust cool 20 minutes….start on filling while you wait.
Filling: Following instructions on box of pie mix: stir in 2 cups milk per box = 4 cups total. (I used “Unsweetened Rice Milk”). Stir until thickens and bubbles break surface. Stir once more and cool 5 minutes. In glass bowl, using hand electric mixer, blend cream cheese & pudding for 30 seconds or until lumps disappear.
Pour half of the filling over crust. Layer with banana slices (1 ½ bananas). Pour remaining filling. Decorate top with vanilla wafers (Safeway's brand appears to be dairy/egg-free). Cover and refrigerate 4 hours or overnight. Decorate top with banana slices.
