Chocolate Cherry Eclair Cake

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 ½ cup juice

½ tsp pure almond extract

1 (8 oz) frozen whipped topping, thawed

Frosting:

¾ cup butter

¾ cup heavy cream

¾ cup unsweetened cocoa powder

½ 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, ½ cup reserved maraschino cherries juice and ½ 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 ½ 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 ½ 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.