My momma used to always throw together a super easy eclair Cake for potlucks and get togethers. I remember being blown away when she showed me how to make it. I was like why does something so simple taste so divine and elegant?!
Then we went vegan. I wanted to make it vegan style buuuut I wanted to keep it as that original simple recipe the best I could.
Nailed it.
Be sure to watch my video for tips and tricks!
Ingredients:
- 3 pkgs vanilla instant pudding mix
- 2 1/4 cup cold unsweetened nondairy milk (I used almond)
- 9oz tub of So Delicious Coco Whip
- About 18 vegan graham crackers
- 1 tub store bought vegan chocolate frosting
Directions:
- Whisk the 3pkgs of vanilla instant pudding mix with the cold nondairy milk until well mixed and it begins to thicken.
- Fold in the coco whip and then set aside.
- In a 13×9 pan, lay down a layer of graham crackers and then spread half of the pudding/cocowhip mix on top.
- Add another layer of grahams, the rest of the pudding/cocowhip mix and another layer of grahams.
- Lastly, spread the chocolate frosting on top. You can microwave it for a few seconds to soften it a bit so it’s easier to spread.
- Cover with cling wrap and put in the fridge to set for about 4 hours.
- Enjoy!
Midnight Munchies & More! 
Thanks for this recipe! Eclair cakes were always a hit in my home, so my family was excited when I made this while I was visiting for the holidays! None of them are vegan but they all enjoyed it, of course 🙂
The only complaint was that it was too sweet. This was definitely from the frosting I used (pillsbury) and I found myself thinking there was too much frosting and not enough cake. The plan was to just drizzle it on next time and maybe do some decoration by dragging a toothpick through the pudding and frosting on top.
However, looking back over your recipe, I think this was probably because, looking back over the recipe, I forgot the top layer off graham crackers! That would have probably evened it out. So if I do it the right way next time, it will probably taste more evenly! I was also going to try Duncan Hines or another brand of frosting to see if it was less sweet.
Even so, I was still intrigued by the idea of just drizzling it on or maybe even making patterns with the frosting directly on the top pudding layer. It’s less of a classic eclair cake, but the fun is experimenting! Thanks again!
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Oh and maybe trying sugar free pudding!
Sorry for all the typos in my original response!
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How long does this keep in the fridge? Can I freeze it?
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I’ve never tried freezing it so I’m not sure but I know I’ve eaten leftovers days and days later in the fridge
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Hi! I’m really excited to try this. Can you please tell which size pudding I need, the 4-sering or 6-serving box? Thanks in advance!
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Oh I’ve never seen the 6 serving size in the instant before! My bad! It’s the 4 serving one
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Thanks so much! 🙂
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