*Tip: You can substitute ready-to-use Cool Whip for stabilized whipped cream.
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 cherry fruit filling (reserve 12 cherries for the top). Repeat six times ending with a layer of 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.
Freeze at least 6 hours or until ready to serve.
Make the stabilized whipped 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 stiff peaks form, then drizzle the cooled gelatin in and whip again until stiff peaks form.
Decorate the cake: Remove the eclair cake from the freezer and transfer to a plate. Remove the plastic wrap and frost with the stabilized whipped cream.
Use a vegetable peeler to make chocolate curls from candy bar and then top with the reserved cherries.
Cut and serve.
If you do not have a skinny bread loaf pan, you can prepare in an 8 X 8 baking dish. Do NOT use plastic wrap, simply layer the graham crackers, pudding and cherries in three layers and top with the whipped cream.
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