1 (13.5-ounce) package vegan graham crackers, crushed; or enough to fill 1/2" in the bottom of 9" x 13" baking dish
1/3 cup vegan margarine, melted
1/4 cup + 1/4 cup sugar
1/2 cup + 1/2 cup vegan whipped cream
2 tablespoons + 3-1/2 cups non-dairy milk (or amount specified on pudding package)
1 (8-ounce) package vegan cream cheese
2 (3.5-ounce) packages vegan chocolate pudding
1. In a bowl, mix together graham crackers crumbs, margarine, and 1/4 cup sugar. Line the bottom of the baking dish.
2. In another bowl, blend cream cheese, 1/4 cup sugar, 1/2 cup whipped cream, and 2 tablespoons non-dairy milk. Spread an even layer of these mixed ingredients over the graham cracker crust.
3. In another bowl, whisk together pudding mix and 3-1/2 cups non-dairy milk (or amount specified on package). Pour ingredients over the "white" layer and let set for 1-1/2 hours in the refrigerator.
4. Top with 1/2 cup whipped cream and savor your baking efforts!
Source of recipe: My favorite of mom's summer desserts.