INGREDIENTS

• caramel cookies

for the cream:

• 900 ml soy milk
• 2 parcels vanilla custard powder
• 300 ml vegan sour cream

for the icing:

• 6 tablespoons soy milk
• 220 g powdered sugar
• 50 g melted vegan butter
• 3 tablespoons cocoa
• pinch salt

PREPARATION

step 1

• cook the pudding ( according to instructions)
• cap the pudding with wrapping film and refrigerate it

( the wrapping film prevents the pudding for getting „skin“ or clots)

step 2

• whip the sour cream and stir into the pudding

step 3

• cover a cake pan or a casserole with cookies

• spread 1/3 of the cream on it
• put cookies on it
• spread another 1/3 cream on it
• put cookies on it
• spread the rest of cream on it
• put cookies on it

step 4

• mix the ingredients for the icing in a bowl

• spread it on the top cookies layer

step 5

• refrigerate for a few hours ( or overnight )