Kansas Dirt Cake- vegan and gluten free

Being a Kansas girl myself, I had never heard of this, but I wanted to try it just because of the name.  Ok, so it looked decadent too.  It indeed was decadent.  I love sugar but even I could just eat one piece at a time. If you can do dairy, I bet you could just whip together some cream cheese, a package of cool whip, and a batch of pudding and it would be pretty similar.  It is pretty simple.  Either way, this is a treat!

 

Ingredients:

Pudding:

2 c. unsweetened cashew milk (could use coconut)

1/3 c. sugar (granulated)

3 T. cornstarch

Whipped part:

8 oz. Daiya “cream cheese”

1 c. powdered sugar (you could use less and it would still be very sweet)

SoDelicious CocoWhip (like CoolWhip)- comes in the freezer section

1 package Glutinos, pulverized (you can use Oreos if you’re not gluten free)

 

Directions:

Whisk together the “milk” with the granulated sugar and cornstarch. Cook on the stovetop until bubbly and then cook another 4 minutes until thick.  Let pudding mixture cool for 10 minutes and then place in fridge for 2-3 hours or until set.

Place the “cream cheese” in a bowl and whip for 2-4 minutes until light and fluffy.  Add powdered sugar, 1/4 c. at a time.  Add in the cooled and set pudding mixture and whip again until combined.

Gently fold in 1/2 a package of SoDelicious CocoWhip.  If you can’t find this product in the store, you could chill a can of coconut milk for 4 hours and then whip up the creamy part and add a little sugar (unless you think the recipe already has enough sugar).

In a 9×13 pan, spread half of the pulverized Glutinos on the bottom.  Spoon in the whipped creaminess and spread evenly.  Top with the remaining Glutinos.  Refrigerate for at least 6-8 hours, but I think it tasted better after letting it set overnight.

Adapted from:  http://minimalistbaker.com/vegan-dirt-cake/

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Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too.

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