Gluten Free Banana Pudding Recipe

1

Pour almond milk into a large microwaveable measuring cup and dump in granulated sugar, corn starch, and egg yolks.

2

Use a wire whisk to combine these ingredients. Place in microwave on Power Level High for 4 - 6 minutes.

3

Stir every two minutes.

4

Pudding will be cooked once it boils and thickens.

5

Stir in some vanilla extract. Let pudding stand for about 5 minutes, stirring once.

6

Line the bottom of an 8" square pan with gluten free vanilla wafers.

7

Slice the bananas to your desired thickness...about 1/4" is good.

8

Put 4 -6 wafers in a baggie and crush them with a rolling pin to use on top of the pudding before serving.

9

Spread 1/2 of the pudding over the wafers in the baking dish.

10

Arrange a layer of sliced bananas on top of the pudding.

11

Place another layer of vanilla wafers on top of the sliced bananas.

12

Follow with the remaining pudding. Repeat the banana layer. Dump on Cool Whip.

13

Now use the Cool Whip to cover the banana layer.

14

Chill the banana pudding for a couple of hours.

15

Before serving sprinkle the crushed vanilla wafers over the top of the Cool Whip.

16

Serve.

17

Enjoy!