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Ingredients:
 | 12 graham crackers (2-1/2 x 5-inch pieces) |
| 2 cups nondairy milk substitute |
| 1 small package sugar-free, cook and serve, vanilla pudding mix |
| 2 cups nondairy whipped topping |
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Preparations:
| 1. Line the bottom of an 8 x 12 inch pan with 6 whole graham
crackers. |
| 2. Mix nondairy milk substitute with pudding mix and cook over
medium heat until thickened. |
| 3. Spread half of the pudding mixture over the crackers. Add another
layer of graham crackers and spread remaining pudding on top. Cool to
room temperature. |
| 4. Cover with nondairy whipped topping. |
| 5. Cover the pan with plastic wrap and refrigerate for 24 hours. |
| 6. Cut into 10 pieces and serve. |
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