Ingredients

The following ingredients have 3 Servings
  • 4.6 oz box Jell-O Vanilla Cook and Serve Pudding
  • 3 cups plant-based milk
  • 20 graham crackers (crushed = 1 cup)
  • 2 tablespoons coconut oil
  • 15 oz can Lite Cherry Pie Filling
  • Coconut Whipped Cream

Instruction

  • Set out your vegan whipped cream so it softens.
  • Combine the pudding and plant-based milk in a saucepan. Stir over medium heat until the mixture comes to a boil. Cook another minute or two until the pudding thickens. Remove from heat.
  • Place the graham crackers in a food processor. Pulse until a sand-like texture develops. Add the coconut oil. Pulse until combined.
  • Press the graham cracker mix into the bottom of three serving dishes, reserving some to crumble on the top of each. Use your spoon to press the graham cracker mixture into the bottom of the dish.
  • Pour the pudding over the graham cracker crust in each dish. Fill each dish until it's about 3/4 of the way full. Refrigerate until the pudding thickens enough to hold the cherries, about 10 minutes.
  • Top with cherry pie filling, vegan whipped cream, and extra graham cracker crumbs.
  • Either serve immediately or refrigerate and serve after chilled.