Vegan Oreo Pudding (with a Gluten Free option)

Make extra of this one because there will no leftovers!

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I love how quickly and easily this comes together!

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Time: 30 minutes

Serves: 6-8, depending on portion size

Note: For best flavor, make the night before and refrigerate overnight.

Ingredients:

• 1 package double stuffed Oreos*
• 1 16oz box Country Crock Plant Cream
• 1 8oz tub DF Cream Cheese – Moocho is my favorite but I’ve made this with violife, oatly, and kite hill and they’re all good
• 1-1 1/2 cups powdered sugar
• 1T vanilla

Instructions:

1. Crush the Oreos in a food processor, and set aside.

2. Use a stand mixer to blend the cream cheese until soft.

3. Add half of the powdered sugar and vanilla mix until mostly smooth.

4. Pour in the plant cream and mix for one minute at a medium-high speed.

5. Add in the other half of the powdered sugar and return to medium-high speed until thick.

6. Layer in a trifle bowl and let sit in the fridge.

Enjoy!

*Note: Make it Gluten Free easily by swapping gluten free Oreos. You can’t tell the difference!

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