No bake banana pudding cups layered with homemade whipped cream and gluten free crust!
Course Dessert, Snack
Cuisine American
Keyword banana, eggless, gluten free, pudding
Total Time 2 hourshrs20 minutesmins
Servings 4servings
Author Taleen Benson
Ingredients
2cupswhole milk
½cupsugar
3tablespoonsarrowroot
¼teaspoonsalt
1 ½teaspoonsvanilla extract
4tablespoonsunsalted butter
2bananas
For the crust layer:
¾cupgluten free rice cereal
⅓cupbrown sugarpacked
3tablespoonsunsalted buttermelted
For the whipped cream:
1cupheavy whipping cream
Instructions
In a saucepan over medium heat, stir together milk, sugar, arrowroot, salt, and vanilla until mixture thickens, about 5-10 minutes.
Remove from heat and add butter. Mix until melted. Chill in refrigerator for 1-2 hours.
For the crust layer:
Mix together the rice cereal, brown sugar, and melted butter until fully combined.
For the whipped cream:
Using a hand mixer or stand mixer with the whisk attachment, beat heavy whipping cream until stiff peaks form, about 5 minutes.
To arrange pudding cups:
Pour crust into serving glass. Add layer of pudding, followed by a layer of sliced bananas, another layer of pudding, another layer of sliced bananas. Finish with whipped cream.
Notes
If you don't have arrowroot, you should be able to simply swap it out for cornstarch.