Chocolate Eclair Dessert
Last Updated on November 1, 2024 by Annie
This decadent and dairy-free Chocolate Eclair Dessert is a classic icebox cake perfect for summer gatherings! Made with layers of graham crackers, pudding, and a thick chocolate topping this no-bake dessert will steal the show!
Chocolate Eclair Dessert first entered my life in all it’s dairy filled goodness in 1998. It was the last day of school, we had just received our TAAS Test data (or what ever the standardized test was called) and our 3rd grade teacher wanted to celebrate our achievements- back when teachers could bring desserts to class, such a simpler time…
She made Chocolate Eclair Dessert and we inhaled it. Layers of creamy pudding, moist graham cracker that had been soaking in a creamy french vanilla pudding and a heavenly topping of chocolate frosting. SO GOOD. Thankfully my mom asked my teacher for the recipe and it became a family favorite for years.
Once I went dairy-free, this dish faded into the memory of my “before” life. While I am happy to be free of the cramping, bloating, and all around pain associated with my dairy-filled life, there are a few treats I have been working to make dairy-free and bring into my “after” life for continued enjoyment! At the top of my must convert list was Chocolate Eclair Dessert.
How to convert Jell-O Pudding to Dairy-Free
This is the part of the recipe I struggled with for the longest time and all I needed to do was a quick google search. To convert a Jell-O pudding mix to dairy-free swap the milk for a non-dairy option and decrease the amount to 1 1/4 cup per package. It’s as simple as that.
Why We LOVE Chocolate Eclair Dessert
Aside from addictive layers of creamy goodness here are just a few more reasons to love this no-bake chocolate eclair dessert.
- No-bake- This recipe requires no fancy equipment, no oven, and comes together in minutes.
- Foolproof- There are no fancy tricks or techniques to this dessert. Simply mix pudding with whipped cream and layer with graham crackers and chocolate.
- Kid friendly- This is a great recipe to get kids involved in. From mixing the pudding to layering the graham crackers and even pouring or spreading the chocolate, this dish is perfect for little helpers.
How to Make Chocolate Eclair Dessert
Ingredients
This is one of those semi-homemade desserts where you are really just the assembler of the goods for them to come together into a delicious treat that really only took you about 5 minutes to throw together. Here’s what you’ll need:
- French Vanilla Pudding Mix- Make sure you are grabbing an instant pudding that does not include powdered milk, I used Jell-O brand.
- Non-dairy milk- I found the best non-dairy milk was to use oat milk. It made the pudding thick and creamy.
- Dairy-free whipped topping- For this recipe I recommend using a tub of whipped topping, not the spray can option. I used TruWhip Vegan for a light, airy finish to the pudding.
- Graham Crackers- They provide the layers between the pudding and soften the longer they refrigerate with the eclair, which is why it’s best to make the eclair dessert the night before you plan to serve.
- Chocolate Frosting- For a decadent chocolate topping, be sure to check the label and make sure you snag a dairy-free option.
Step-By-Step Directions
- Make pudding: In a medium bowl whisk together French vanilla pudding mix with 2 1/2 cups of non-dairy milk until thick and creamy.
- Add whipped topping: Then, fold 8 oz of dairy-free whipped topping into the pudding until light and creamy. Set the pudding mixture aside.
- Lay out graham crackers: In a 9×13-inch pan layer the bottom with full sheets of graham crackers.
- Top with some pudding: Pour half of the pudding mixture on top of the graham cracker layer and smooth to even out.
- Add graham crackers: Next, top with another layer of graham crackers.
- Pour rest of pudding: Pour the remaining half of the pudding mixture on top and spread to even out.
- Final graham cracker layer: Top with one final layer of graham cracker sheets.
- Heat frosting: In the microwave heat chocolate frosting for 30-45 seconds.
- Stir + Pour: Stir until smooth then pour the melted chocolate frosting over the top layer of graham crackers.
- Refrigerate at least 4 hours but overnight is best.
Dairy-Free Changes to Chocolate Eclair Dessert
Helpful Kitchen Tools
- Swap the regular milk for non-dairy milk. I’ve tried this with both almond milk and oat milk. Remember that when you swap in the non-dairy milk you decrease the amount to 1 1/4 cup per package.
- Pick a non-dairy whipped topping. The consistency of truwhip vegan was a perfect match for cool whip in my humble opinion.
- Chocolate Frosting- When you pick your chocolate frosting make sure to check the label to ensure no dairy products were used in the making of the frosting. I used Pillsbury Creamy Supreme Milk Chocolate Frosting.
When it comes to making this no-bake chocolate eclair dessert, here are just a few kitchen tools I find helpful.
- 9×13-inch Pyrex Pan– This glass pan with plastic rubber lid makes the perfect bake and store dish to have in your kitchen.
- Glass Mixing Bowls– These simple glass mixing bowls are perfect for all your baking needs.
- Rubber Spatula– Perfect for folding in the vegan whipped topping without over-mixing.
Vegan Swaps
This delicious dairy-free dessert can also be vegan if you make a few swaps to ensure the products you are using are not only dairy-free but also vegan.
- Use Jell-O Instant Vanilla Pudding, it’s naturally vegan.
- Pick up some vegan graham crackers, such as Nabisco, instead of Honey Graham
- Pick up Duncan Hines Dark Chocolate Fudge Frosting for a vegan frosting option.
Storage Tips!
Keep in the refrigerator, covered for up to 5 days (it usually only survives 3 days in our home… we have no self-control). I keep it in the container I make it in, a lidded 9×13 Pyrex pan.
Chocolaty Desserts to Try Next
If you tried this Chocolate Eclair Dessert recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
Looking for more delicious dairy-free recipes and tips? Sign up for my newsletter below to get the most helpful recipes, tips, and products for your life after dairy.
Chocolate Eclair Dessert
This decadent and dairy-free Chocolate Eclair Dessert is a classic icebox cake perfect for summer gatherings! Made with layers of graham crackers, pudding, and a thick chocolate topping this no-bake dessert will steal the show!
Ingredients
- 2 packages French Vanilla Pudding Mix
- 2½ cups Non-dairy Milk
- 8 ounces Dairy-Free Whipped Topping
- 1 box Graham Crackers
- 16 ounces Chocolate Frosting dairy-free
Instructions
-
In a medium bowl whisk together French vanilla pudding mix with 2 1/2 cups of non-dairy milk until thick and creamy. Then, fold 8 oz of dairy-free whipped topping into the pudding until light and creamy. Set the pudding mixture aside.
-
In a 9×13-inch pan layer the bottom with full sheets of graham crackers. Pour half of the pudding mixture on top of the graham cracker layer and smooth to even out.
-
Next, top with another layer of graham crackers, pour the remaining half of the pudding mixture on top and spread to even out. Top with one final layer of graham cracker sheets.
-
In the microwave heat chocolate frosting 30-45 seconds. Stir until smooth then pour the melted chocolate frosting over the top layer of graham crackers.
-
Refrigerate at least 4 hours but overnight is best.
Some of the links above contain Amazon affiliate links. These are products and brands I use in my kitchen daily. They pay me a small commission for the referral at no additional cost to you.