• Payton Pinsky

Vegan Eclair Cake | Vegan Dessert Ideas


Growing up, my mother used to always make eclair cakes for parties and it was always my favorite sweet treat. I was so excited when I found out the vanilla instant pudding mix was accidentally vegan*! This dessert is quick to whip up and will make everyone say "mmm" when they take their first bite. Let's get cooking!


Ingredients: 3 packs of Vanilla Instant Pudding Mix

2 1/4 Cups Unsweetened Non-Dairy Milk

1 Tub Vegan Cool Whip or Whip Cream

1 Tub Dark Chocolate Frosting

Vegan Graham Crackers

  1. In a large mixing bowl, whisk together your pudding mix and non-dairy milk until well combined.

  2. Fold in with a spatula your entire tub of cool whip. You want to do this delicately to not loose the fluff of the whip.

  3. In your tray, lay down graham crackers to cover the bottom of the dish. Add in a layer of your pudding mixture to cover the crackers evenly. Top that with another layer of graham crackers and pudding mix. Top the pudding mix with a final layer of graham crackers and smother the top with Chocolate Frosting Mix.

  4. Cover your dish and refrigerate for at least 4 hours to let the crackers soften up. The dish will stay good in your fridge for about 5 days (but good luck getting it to last that long). Enjoy!


* If you avoid palm oil, you may need to search for alternatives since most store bought pudding mix and chocolate frosting will contain palm oil.

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