12 Chocolate Graham Crackers (full size, not broken)
2 3oz packets of White Chocolate Pudding + 4 C Milk
1 can Lucky Leaf Premium Cherry Pie Filling
1 C Heavy Whipping Cream
1/4 C powdered sugar
1 tsp unflavored gelatin + 3 tsp water
1 chocolate candy bar
Line a 12 x 4 bread loaf pan with plastic wrap.
Prepare the white chocolate pudding packs according to the instructions and let sit for 5 minutes.
Layer 2 full sheets of chocolate graham crackers, followed by white chocolate pudding and then topped with the Lucky Leaf Cherry Pie Filling - reserve 12 cherries for the topping. Repeat six times ending with a layer of the graham crackers.
Close the excess plastic wrap over the top and compress the sides to ensure that the filling doesn't end up squished out. (I stuffed a small cutting board into the side to keep the layers compressed.)
Freeze for at least 6 hours or until ready to serve.
Make the stabilized whip cream
Sprinkle 1 teaspoon of unflavored gelatin over 3 teaspoons of water. Let rest for a minute then microwave for 20 seconds. Set aside to cool for 5 minutes.
Whip the heavy whipping cream and powdered sugar until soft peaks form then drizzle the cooled gelatin in and whip until stiff peaks form.
Decorate the Eclair Cake
Remove the Eclair Cake from the freezer and transfer to a plate. Remove the plastic wrap and then frost with the stabilized whipped cream.
Use a vegetable peeler to make chocolate curls from a candy bar and then top with the reserved cherries.
Cut and serve.
by Karyn Granrud
If you do not have a long, skinny bread loaf pan, this can be prepared in an 8x8 baking dish. Do NOT use plastic wrap, simply layer the graham crackers, pudding and cherries in three layers and top with the whipped cream.