1/2 cup crushed gluten free vanilla cookies or graham cracker
1 pint fresh raspberries
INSTRUCTIONS
Whisk together sugar, cornstarch and salt in medium saucepan. Over medium heat, whisk in coconut milk. While stirring, cook until bubbly and thick {about 5 minutes}.
Remove pudding from heat. Stir in lemon juice, lemon zest and vanilla.
Pour pudding into glass bowl and cover with plastic wrap, with plastic wrap touching top to prevent film. Place pudding in refrigerator to cool completely, 2-3 hours.
Once chilled, gently fold the dairy free whipped topping into chilled lemon pudding.
To make parfaits, place 2 tablespoons of cookie crumbs on bottom of glass jars or serving dishes. Top with layer of lemon cream and layer of raspberries. Repeat layers. Cover jars and place in refrigerator until ready to serve.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2018/07/gluten-free-vegan-raspberry-lemon-cream-parfaits.html