Chocolate-Cherry-Eclair-Cake
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Chocolate Cherry Eclair Cake

Servings 16
Author Melissa Sperka

Ingredients

  • 1 14 oz package chocolate graham crackers
  • 3 3.4 oz boxes instant cheesecake pudding mix
  • 3 cups whole milk
  • 1 10 oz jar sliced maraschino cherries, drained reserve 1/2 cup juice
  • 1/2 tsp pure almond extract
  • 1 8 oz frozen whipped topping, thawed
  • Frosting:
  • 3/4 cup butter
  • 3/4 cup heavy cream
  • 3/4 cup unsweetened cocoa powder
  • 1/2 tsp pure almond extract
  • 3 cups powdered sugar
  • Whipped topping and maraschino cherries with stems for garnishing optional

Instructions

  • In a large mixing bowl, whip together the packages of instant pudding mix, milk, 1/2 cup reserved maraschino cherries juice and 1/2 tsp almond extract. Whip with a hand mixer for 3 minutes or until thickened.
  • Mix in 8 oz whipped topping and sliced maraschino cherries by hand.
  • To assemble: In a non stick 9 x 13-inch baking dish arrange a layer of chocolate graham crackers side by side. Pour 1/2 of the pudding mixture over the graham crackers.
  • Arrange another layer of chocolate graham crackers and the remaining pudding. Spread evenly. Finish with a final layer of graham crackers.
  • In a heavy bottomed saucepan melt together the butter, cream and cocoa powder cooking over medium heat stirring constantly just until combined. Remove from the heat and add 1/2 tsp almond extract.
  • Gradually beat the powdered sugar in with a hand mixer until smooth. Pour over the top layer of graham crackers. Spread evenly and chill.
  • Garnish with additional whipped topping and maraschino cherries,if desired. Store chilled.

Notes

1 (14.0 oz) box of graham crackers includes 3 individual packages. Use one for each layer, breaking when needed to fit the dish.