Classic Eclair Dessert is layers of vanilla pudding folded into homemade, sweetened whipped cream, and graham crackers topped with blanket of homemade, silky-rich, chocolate ganache.  This is simply dessert heaven!

I have been eating and making this since I was a little girl (read: decades), and have requested it every year since for my July birthday — it is a no-bake dessert, after all which means you don’t have to heat up the oven to make a spectacular treat!  My family now makes it, loves it, and requests it frequently — perhaps more than any other dessert.  It’s simplicity is one of the draws, but the flavors are spectacular stars of the show.

You’ll see fluffier versions (these are made with whipped topping in a tub), and yellow-ier versions made with instant vanilla pudding mixes.  All are fine substitutes.  I had to make things a little trickier for myself and use a cooked, organic pudding and homemade whipped cream which is equally as delicious; but unfortunately, it doesn’t photograph as well since the pudding is heavier.  Can you use Homemade Vanilla Pudding, you ask? Yes!!! This is by far, the yummiest option! Just cut the milk amount down from 3 cups to 2 cups.

But PLEASE, for the love of all that is good, do NOT skimp on the ganache.  I’ve had eclair desserts that featured canned chocolate frosting on the top, and the disappointment was real.  The ganache is rich and smooth and the most delightful chocolate you’ll ever have which is a necessary contrast to the light and fluffy pudding layers! Just trust me on this.  Make the ganache!  :o)

To begin, beat 3 cups of milk into 2 — 3.5 oz. boxes of vanilla pudding.  Note: the boxes call for 4 cups total, but we are only using 3 here.

Next, whip 1 1/2 cups of heavy whipping cream to medium soft peaks (this is when you lift the whisk and the peaks hold their shape).  Gently stir in 5 T. powdered sugar and 1/2 tsp. pure vanilla. If you decide to use a tub of whip, you will need 8 oz.

Very gently, fold the whipped cream into the pudding mixture being careful not to deflate your freshly whipped cream!

Now, you will begin assembling the layers.  In a 9×13″ baking dish, create a layer of graham crackers.  I found that I used about 3 sleeves of crackers, but I like to have extra on hand in case a sleeve comes very broken.  The more unbroken crackers you use (especially the last layer where you’ll spread the chocolate), the better, but you’ll want to use broken ones to fill in the gaps on the edges.

Here’s how it plays out:

• Graham crackers
• 1/2 of the pudding/cream mixture
• Graham crackers
• The remaining pudding/cream mixture
• Graham crackers
• Chocolate

And here’s how to make the chocolate ganache:

In a small saucepan, whisk the following until melted over low to medium heat.

• 2 T. butter
• 2 T. coconut oil
• 6 T. cocoa

Now add:

• 2 T. corn syrup
• 3 T. milk
• 1 tsp. vanilla

Remove from heat. Sift 1 1/2 c. powdered sugar and whisk it into the melted chocolate. Drizzle the chocolate over the entire top layer of graham crackers using a thin stream to cover as much surface area as possible and then use an offset spatula to gently smooth it over the entire surface.

Refrigerate this beauty at least 6 hours, but preferably overnight.  The graham crackers will soften and the whole thing will set and turn into luscious layers of yum.

Classic Eclair Dessert

 

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Prep time

30 mins

Total time

30 mins

 

Layers of vanilla pudding folded into homemade, sweetened whipped cream, and graham crackers topped with blanket of homemade, silky-rich, chocolate ganache. This is dessert heaven!

Alison: That Which Nourishes

Serves: 12 servings

Grocery List

• 2 -- 3.5 oz. pkgs. vanilla pudding
• 3 c. whole milk
• 1½ c. heavy whipping cream
• 3 sleeves graham crackers
• Ganache:
• 2 T. butter
• 2 T. coconut oil
• 6 T. unsweetened cocoa
• 2 T. corn syrup
• 3 T. milk
• 1 tsp. vanilla
• 1½ c. sifted powdered sugar

Here's how...

1. Beat milk into pudding mix.
2. Next, whip heavy whipping cream to medium soft peaks (this is when you lift the whisk and the peaks hold their shape).
3. Gently stir in powdered sugar and pure vanilla. If you decide to use a tub of whip, you will need 8 oz.
4. Very gently, fold the whipped cream into the pudding mixture being careful not to deflate your freshly whipped cream!
5. Now, you will begin assembling the layers. In a 9x13" baking dish, create a layer of graham crackers. I found that I used about 3 sleeves of crackers, but I like to have extra on hand. The more unbroken crackers you use (especially the last layer where you'll spread the chocolate), the better, but you'll want to use broken ones to fill in the gaps on the edges.
6. Layer as follows: graham crackers, ½ of the pudding/cream mixture, graham crackers, the remaining pudding/cream mixture, graham crackers, chocolate Ganache
7. To make the chocolate ganache, In a small saucepan, whisk the following until melted over low to medium heat: butter, oil, and cocoa.
8. Add in corn syrup, milk, and vanilla.
9. Remove from heat and whisk in the sifted powdered sugar.
10. Drizzle the chocolate over the entire top layer of graham crackers using a thin stream to cover as much surface area as possible and then use an offset spatula to gently smooth it over the entire surface.
11. Refrigerate for at least 6 hours but preferably overnight to let it set up.

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