4 to 6 tbsp. non-gmo corn starch
1/4 cup organic cane sugar
pinch sea salt
2 cups non dairy milk
1 1/2 tsp pure vanilla
Biscoff Cookies
In a pot whisk together the 1st 3 ingredients. Add the non-dairy milk and whisk to incorporate all the ingredients before turning on the heat. Once all the ingredients are mixed together, turn the burner on very low heat. (Important to whisk until thick) You don't want lumps. Turn the heat on medium and whisk mixture until it starts to thickens. Remove from the stove and place the mixture into a glass bowl and whisk in the vanilla. Once the pudding cools enough to place into the refrigerator for at least 2 to 3 hrs. In another small bowl preferably with a cover.
Layering
I used a 2 cup glass storage container and the whole recipe fit to perfection!
First add about 2 to 3 tbsp. of the pudding, then sliced bananas and lay about 3 Biscoff cookies. Do this for about 3 layers. Top with non-dairy whipped cream. Place the banana pudding in the refrigerator for about 3 to 4 hours to let the cookies soften. Enjoy!
