Chocolate Cherry Eclair Cake

Course Dessert

Cuisine American

Keyword chocolate-cherry-eclair-cake, chocolate-eclair-cake, eclair-cake-recipes

Prep Time 20

Cook Time 5

Chilling time 4

Total Time 4 25

Servings servings

Calories 429kcal

Author Melissa Sperka

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
Chocolate 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
Additional whipped topping and maraschino cherries with stems for garnishing optional

Cherry Pudding: In a large mixing bowl, whip together instant pudding mixes, milk, 1/2 cup reserved maraschino cherries juice and 1/2 tsp almond extract. Whip with a hand mixer on medium-high speed for 3 minutes or until thickened.
Mix in 8 oz whipped topping and sliced maraschino cherries by hand.
Assemble: In a 13 x 9-inch baking dish arrange one layer of chocolate graham crackers side by side. Pour 1/2 of the pudding mixture over the graham crackers spread from side to side.
Repeat layers with another layer of chocolate graham crackers and remaining pudding. Spread evenly. Finish with a final layer of graham crackers.
Chocolate Frosting: In a heavy bottomed saucepan melt together butter, cream and cocoa powder cooking over medium heat stirring constantly just until combined and the cocoa powder has dissolved. Remove from the heat and add 1/2 tsp almond extract.
Using a hand mixer, gradually add the powdered sugar beating on medium speed until smooth. Pour over the top layer of graham crackers. Spread evenly.
Chill for at least 4 hours or overnight. Garnish the top with additional whipped topping and maraschino cherries, if desired. Store chilled.

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