In a food processor or large blender add the silken tofu, 2 bananas, sugar, vanilla extract, and turmeric. Blend for 1 to 2 minutes until smooth and creamy. Scraping down the sides as necessary.

In a 9 x 11 baking dish add a layer of vanilla wafers to the bottom. I save about 5 for garnish on top.

Then pour the half of pudding mixture over the vanilla wafers. Add a layer of sliced bananas, then pour the remaining pudding over top.

Place in the fridge for 1 to 2 hours, no longer than 2 prior to serving.

To make the cocowhip take 2 chilled cans *see note of coconut cream and scoop out the solid part. Place in a bowl that has been chilled for 15 minutes. You can either use a stand mixer or hand mixer for this. Add in the powdered sugar as well and whip for 3 to 5 minutes until light and fluffy.

To serve the banana pudding scoop some into a bowl, add a few dollops of the cocowhip, and garnish with some crumbled vanilla wafers.