No-Bake Cherry Eclair Dessert recipe

In the lovingly curated archive of my family’s most treasured recipes, there exists a special category reserved for dishes that are as much about nostalgia as they are about flavor. These are the recipes scribbled on faded index cards, the ones passed down through generations, the undisputed champions of potlucks, church socials, and sweltering summer holidays. At the very top of this legendary list, reigning supreme in its glorious simplicity, is the recipe for this No-Bake Cherry Eclair Dessert. It’s a dessert that tastes like childhood, like the cheerful chaos of a family reunion on a sun-drenched patio.

I can still picture it perfectly, sitting majestically on the red-checkered tablecloth of a community picnic. It wasn’t a fancy, multi-layered torte or a delicate pastry. It was a humble dessert, served straight from its glass dish, yet it was always the first to disappear. The magic was in its deceptively simple construction. Layers of ordinary graham crackers, a cloud-like, creamy vanilla filling, a vibrant topping of jewel-toned cherry pie filling, and a rich, glossy blanket of chocolate. As a child, I could never understand the alchemy at play. How did those crisp, plain crackers transform into something so tender, so soft, so impossibly cake-like? It was a delicious mystery. This was the dessert my grandmother was famous for, the one she could whip up with her eyes closed, the one that signaled comfort, celebration, and the effortless joy of being together.

Now, as the keeper of that tradition, this dessert has become my own secret weapon. It’s the first thing I think of when I need a guaranteed crowd-pleaser that requires zero oven time and minimal stress. It’s the dessert I bring when I want to share a taste of home, a sweet reminder of simpler times. Seeing my own children’s eyes light up when they see its familiar layers is like watching a beautiful family story continue to unfold. This isn’t just a recipe for a no-bake dessert; it’s a blueprint for creating sweet memories, a taste of pure, unadulterated comfort, served one cool, creamy, chocolate-covered slice at a time.

Complete with the ingredients amount

The genius of this No-Bake Cherry Eclair Dessert lies in its use of simple, readily available ingredients that, when combined and given time to meld, transform into something truly spectacular. For the best, most authentic result, it’s important to use full-fat ingredients and the specific types of pudding and crackers listed. This recipe is designed for a standard 9×13 inch baking dish.

For the Eclair Layers:

• Graham Crackers: Approximately 2 sleeves (about 18-20 full cracker sheets) from a standard box. The plain honey-flavored graham crackers are classic. You will need enough to create two complete, non-overlapping layers in your dish.

For the Creamy Vanilla Filling:

This light, cloud-like filling is the heart of the dessert. Using cold, full-fat ingredients is key to its texture and stability.

• Cream Cheese: 8 ounces (one full block), softened to room temperature. This is a crucial step. The cream cheese must be at room temperature to ensure it beats into a perfectly smooth, lump-free base. Use full-fat, block-style cream cheese, not the whipped or tub variety.
• Instant Vanilla Pudding Mix: 2 packages (3.4 ounces each). It is essential to use instant pudding mix, not the cook-and-serve kind. The starches in instant pudding are specifically designed to set up without heat, which is what gives the filling its structure.
• Whole Milk: 2 ½ cups, cold. The milk must be cold to help the instant pudding set properly. Whole milk provides the richest, creamiest texture.
• Frozen Whipped Topping (like Cool Whip™): 1 container (8 ounces), thawed completely in the refrigerator. The whipped topping provides the light, airy, and stable texture that makes the filling so delightful.

For the Fruity Topping:

• Canned Cherry Pie Filling: 1 can (21 ounces). The classic choice for this dessert. The combination of sweet cherries in a thick, glossy sauce is iconic.

For the Rich Chocolate Ganache Topping:

This simple, two-ingredient ganache creates the perfect, rich chocolate layer that solidifies upon chilling.

• Semi-Sweet Chocolate Chips: 1 ½ cups. A good quality semi-sweet chocolate chip will provide a rich flavor that balances the sweetness of the filling and cherries.
• Heavy Whipping Cream: 1 cup. The fat in the heavy cream is essential for creating a smooth, stable, and glossy ganache. Do not substitute with milk or half-and-half.

Instructions

This no-bake dessert is all about the art of layering and the magic of chilling. The process is straightforward and requires no special equipment, but attention to the details of each layer will ensure a perfect result.

Step 1: Prepare the First Cracker Layer

Select a 9×13 inch glass or ceramic baking dish. Arrange a single, non-overlapping layer of whole graham cracker sheets to completely cover the bottom of the dish. You will likely need to break some of the crackers into smaller pieces to fill in any gaps and create a solid foundation. Set the dish aside.

Step 2: Create the Creamy Vanilla Filling

In a large mixing bowl, place the 8 ounces of softened cream cheese. Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for about 1-2 minutes until it is completely smooth, creamy, and free of any lumps. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure everything is incorporated.

To the smooth cream cheese, add the two packages of instant vanilla pudding mix and the 2 ½ cups of cold whole milk. Start the mixer on low speed to avoid a cloud of pudding mix dusting your kitchen. Once the powder is mostly incorporated, increase the speed to medium and beat for about 2 minutes. The mixture will thicken considerably. Scrape down the bowl again.

Now, add the entire container of thawed whipped topping to the bowl. Using a large rubber spatula, gently fold the whipped topping into the pudding mixture. Do not stir or beat it. Use a gentle, sweeping motion, bringing the mixture from the bottom of the bowl up and over the top, until no white streaks of whipped topping remain. This folding technique is crucial for maintaining the light, airy texture of the filling.

Step 3: Assemble the Filling and Second Cracker Layer

Spread half of the prepared vanilla filling evenly over the first layer of graham crackers in your baking dish. Use an offset spatula or the back of a spoon to create a smooth, level surface.

Place another complete layer of graham crackers on top of the cream filling, covering it completely just as you did with the bottom layer.

Gently spread the remaining half of the cream filling over the second layer of graham crackers. Once again, smooth it into an even layer.

Step 4: Add the Cherry Topping

Open the can of cherry pie filling. Spoon the filling evenly over the top of the final cream layer. Use a spatula to gently spread the cherries to cover the entire surface, from edge to edge.

Step 5: The First Chill (Crucial Step)

Cover the dish tightly with plastic wrap. Place the dessert in the refrigerator to chill for at least 4 hours. This initial chilling period is vital. It allows the cream filling to fully set and, more importantly, it’s when the graham crackers begin to absorb moisture from the filling, starting their magical transformation into a soft, cake-like texture. Do not skip this step.

Step 6: Prepare and Add the Chocolate Ganache

After the dessert has chilled for at least 4 hours, you can prepare the chocolate topping. Place the 1 ½ cups of semi-sweet chocolate chips in a medium-sized, heat-proof bowl.

Pour the 1 cup of heavy whipping cream into a small saucepan. Heat the cream over medium heat just until it begins to gently simmer around the edges. You should see small bubbles forming, but do not let it come to a rolling boil.

Immediately pour the hot heavy cream over the chocolate chips in the bowl. Let the mixture sit, untouched, for 5 minutes. Do not stir it during this time. This allows the heat from the cream to gently and evenly melt the chocolate chips from the inside out.

After 5 minutes, use a whisk to slowly stir the mixture. Start in the center and work your way out in concentric circles. The mixture will look separated and messy at first, but keep stirring slowly and patiently. It will magically come together into a smooth, glossy, and beautifully uniform chocolate ganache.

Retrieve the chilled dessert from the refrigerator. Slowly pour the warm ganache over the cherry layer. Gently tilt the dish to help the ganache spread evenly and cover the entire surface.

Step 7: The Final Chill (The Magic Finishes)

Cover the dessert again and return it to the refrigerator for the final chill. It needs at least another 4 hours, but for the absolute best results, let it chill overnight (a total of 8-12 hours from the start). This final, long chill is non-negotiable. It ensures the ganache is fully set, the flavors have completely melded, and the graham crackers have reached their perfect, tender, cake-like consistency.

When ready to serve, slice into squares with a sharp knife and enjoy the fruits of your patience.

Nutrition Facts (Servings and calories per serving)

This No-Bake Cherry Eclair Dessert is a delightfully rich and indulgent treat, intended for special occasions, parties, and potlucks. The nutritional information provided is an estimate and can vary based on the specific brands of ingredients used.

• Servings: One 9×13 inch dish yields approximately 15-18 servings.
• Calories per serving: Each serving contains approximately 400 to 500 calories. The calorie count is primarily from the fats in the cream cheese, whipped topping, and ganache, and the carbohydrates and sugars from the crackers, pudding, and cherry pie filling.

Preparation time

While the hands-on preparation time for this dessert is remarkably short, the passive chilling time is extensive and absolutely essential for the success of the recipe.

• Active Preparation Time: 20-25 minutes. This is the time you’ll spend layering the crackers, mixing the filling, and making the ganache.
• Chilling Time: A minimum of 8 hours, but preferably 12 hours or overnight. This is broken into two chilling periods.
• Total Time: Approximately 8 hours and 25 minutes to 12 hours and 25 minutes. This makes it the perfect make-ahead dessert.

How to Serve

This dessert is best served cold, straight from the refrigerator, to maintain its structure and cool, refreshing quality.

• Serve Straight from the Dish: The easiest and most classic way to serve is to slice it into squares and serve directly from the glass or ceramic baking dish. Use a sharp knife and an offset spatula for clean removal of the first piece.
• Garnish for Elegance: While delicious on its own, a simple garnish can elevate its presentation.
  • Whipped Cream Rosettes: Pipe small rosettes of sweetened whipped cream onto each slice before serving.
  • Chocolate Curls: Use a vegetable peeler to shave curls from a bar of semi-sweet chocolate to sprinkle over the top.
  • Fresh Cherries: When in season, a fresh cherry placed on top of each slice adds a beautiful pop of color and freshness.
• Perfect Pairings:
  • Coffee: A hot cup of strong black coffee is the perfect bitter counterpoint to the dessert’s sweetness.
  • Milk: A cold glass of milk is a classic, nostalgic pairing that children and adults alike will love.
• For a Crowd: Because it’s made in a large dish and holds up well, it’s an ideal dessert for potlucks, barbecues, and family gatherings. You can easily get 15-18 servings from one dish.

Additional tips (5 tips)

These five expert tips will help you master this recipe, ensuring a perfect result that will have everyone asking for the recipe.

1. Chilling is the Secret Ingredient—Do Not Rush It: This is the most critical tip for this dessert. The long, uninterrupted chilling time is not just for firming up the layers; it’s an active ingredient in the recipe. During this time, the magic happens: the dry, crisp graham crackers slowly absorb moisture from the creamy filling, transforming their texture from cracker-like to soft, tender, and distinctly cake-like. An overnight chill is always best for the most complete transformation and flavor melding.
2. Room Temperature Cream Cheese is Non-Negotiable: For a flawlessly smooth, velvety vanilla filling, your block of cream cheese must be fully softened to room temperature. If you try to beat cold cream cheese, it will remain lumpy no matter how long you mix it. These small, unappealing lumps will mar the texture of your otherwise cloud-like filling. Take the cream cheese out of the fridge at least an hour before you begin.
3. Fold, Don’t Stir, for an Airy Filling: The lightness of the cream filling comes from the air incorporated into the thawed whipped topping. To preserve this airiness, you must use a gentle folding technique when combining it with the thicker pudding mixture. Use a large rubber spatula to cut down through the middle of the bowl, scrape along the bottom, and bring that mixture up and “fold” it over the top. Rotate the bowl a quarter turn and repeat. This gentle motion combines the ingredients without deflating all the air you want to keep.
4. The 5-Minute Ganache Rule for Perfect Chocolate: To create a smooth, glossy, and unbroken chocolate ganache, you must resist the urge to stir immediately after pouring the hot cream over the chocolate chips. Let the mixture sit, completely undisturbed, for a full 5 minutes. This allows the gentle, residual heat of the cream to melt the chips evenly and thoroughly from the inside out. Stirring too early cools the cream down and can result in a grainy or seized ganache.
5. Use a Parchment Paper “Sling” for Easy Removal: For potlucks or parties where you want to present the dessert on a platter, create a parchment paper sling. Before you start layering, line your 9×13 inch dish with a long piece of parchment paper, allowing it to overhang on the two long sides. Assemble the dessert as directed. After it has chilled completely, you can use the overhanging parchment “handles” to easily lift the entire dessert block out of the dish and onto a cutting board for perfect, clean-sided slices.

FAQ section (5 Q/A)

Here are the answers to some of the most frequently asked questions about this beloved no-bake dessert.

Q1: Can I use a different flavor of pie filling?

A1: Absolutely! While cherry is the classic choice, this dessert is a fantastic template for other fruit fillings. Strawberry, blueberry, or even raspberry pie filling would all be delicious. You could also try a lemon or key lime pie filling for a tangy, citrusy twist. The method remains exactly the same.

Q2: Can I use “Cook & Serve” pudding mix instead of instant?

A2: No, it is essential that you use instant pudding mix for this recipe. Cook & Serve pudding requires heat to activate its thickening agents (usually cornstarch). Since this is a no-bake recipe, the Cook & Serve mix will not set up properly and your filling will be a runny liquid. The specific starches in instant pudding are modified to thicken and set when mixed with cold milk, which is crucial for the structure of this dessert.

Q3: Can I make this dessert ahead of time for a party?

A3: Yes, not only can you, but you should. This is the ultimate make-ahead dessert. It needs at least 8 hours to chill and set properly, so it’s ideal to make it the day before you plan to serve it. This allows all the layers to firm up, the flavors to meld, and the graham crackers to achieve their perfect soft, cake-like texture. It actually tastes better on day two!

Q4: How should I store the leftovers?

A4: Leftovers should be kept covered with plastic wrap or in an airtight container in the refrigerator. The dessert will stay fresh and delicious for up to 4 days. After a few days, the graham cracker layers may become slightly softer, but it will still be incredibly tasty.

Q5: Can I freeze this No-Bake Cherry Eclair Dessert?

A5: Freezing this dessert is possible, but it can affect the texture upon thawing. The creamy filling and ganache freeze quite well. However, the graham cracker layers can sometimes become a bit soggy after being frozen and thawed. The cherry pie filling can also release some liquid. If you do choose to freeze it, wrap the dish tightly in a layer of plastic wrap and then a layer of aluminum foil. It can be frozen for up to one month. Thaw it overnight in the refrigerator before serving.

Print