it takes about 10 minutes to make, and 4 hours in to refridgerate
4 tbsp cocoa
1 c silken tofu
1/2 c refined sugar (turbinado stays partical-ly)
1 1/2 tsp vanilla
pinch of salt
soy milk if needed (i added a little just to make the pudding taste less rich)
line a pan (like one you would make lasagna in) with graham crackers
pour pudding over it
add a layer of sliced bananas on top of the pudding
add another layer of graham crackers
it is easily adaptable to whatever size pan you wish to use.
it lasts for about 2 weeks in the fridge.
it is really simple and tasty. everyone likes it.