No-Bake Three Layer Pudding Bars

Instructions

1. Begin by preparing your baking dish. You'll need a 20x30cm dish that's at least 6cm deep, or use an adjustable baking frame set to these dimensions.
2. Arrange a layer of vegan butter cookies on the bottom of your prepared dish, covering it completely. Break cookies if necessary to fill gaps.
3. In a large saucepan, whisk together half of the oat milk (800ml), 80g sugar, and the 3 packages of chocolate pudding powder. Cook over medium heat, stirring constantly, until it thickens and starts to bubble.
4. Remove the chocolate pudding from heat and stir in 50g of shredded coconut. Quickly pour this mixture over the cookie layer, spreading it evenly. Allow it to cool for a few minutes.
5. Once the chocolate layer has cooled slightly, add another layer of vegan butter cookies on top of it.
6. Now, prepare the vanilla pudding. In another saucepan, whisk together the remaining oat milk (800ml), the remaining 80g sugar, and the 3 packages of vanilla pudding powder. Cook as you did with the chocolate pudding until thick and bubbly.
7. Remove from heat and stir in the remaining 50g of shredded coconut. Pour this mixture over the second cookie layer, spreading it evenly.
8. Add a final layer of vegan butter cookies on top of the vanilla pudding layer.
9. In a mixing bowl, combine the vegan whipped cream with the whipped cream stiffener. Whip according to package instructions until stiff peaks form.
10. Spread the whipped cream mixture evenly over the final cookie layer.
11. Cover the dish with plastic wrap, making sure it doesn't touch the cream layer, and refrigerate for at least 4 hours or overnight to allow the layers to set and the flavors to meld.
12. Before serving, dust the top lightly with cocoa powder using a fine-mesh sieve.
13. To serve, cut into bars and enjoy! These bars are best served cold and can be stored in the refrigerator for up to 3 days.