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Place cookies and graham crackers in blender and blend into crumbs. (Alternate: you can use the old-fashioned ziploc bag and rolling pin, but the blender is much faster)
Mix both boxes of vanilla instant pudding with half the recommended amount of liquid (We used Coconut Milk) add additional dairy-free milk until the desired consistency is reached. Blend in the Daiya cream cheeze spread then fold in whipped cream.
Layer a small amount of cookie crumbs and a few spoonfuls of pudding (beginning and ending with cookie crumbs). Hint: gently tap each cup down on the counter after each layer to flatten.
Chill in the refrigerator for 30 minutes or more.
"Decorate" your sand pudding with mini umbrellas, GF animal crackers and a jawbreaker/gumdrop beach ball before serving.