INGREDIENTS
1/3 cup
sugar
2 tbsp
gluten-free cornstarch (I use Argo)
1/4 tsp
salt
1 1/4 cups
almond milk
3
egg yolks
3 tbsp
Earth Balance Vegan Butter
2 tsp
vanilla
4 oz
vegan cream cheese, room temperature
9 oz
coconut cool whip (I used So Delicious CocoWhip)
1/2 cup
powdered sugar
3 tbsp
Earth Balance Vegan Butter, softened to room temperature
1 tsp
vanilla
2 cups
homemade vanilla pudding (entire recipe above)
8 oz
package GF/DF chocolate sandwich cookies (I use K-Toos)
Gummy worms, for decoration