Ingredients
For the Eclair Layers:
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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.
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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.
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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.
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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.
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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:
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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.
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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.
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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
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.
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.
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.
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.
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.
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.
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.
Nutrition
- Serving Size: one normal portion
- Calories: 400 to 500