Chocolate Cherry Eclair Cake

Eclair cake is one of those no bake desserts that tends to be a hot favorite for potlucks. It’s sort of an old school dessert but.

Chocolate Cherry Eclair Cake 1
Get ready for the “wow factor” when you bring out this beautiful dessert. Looks like it took hours to make, but you can be busy with other things while it’s baking and chilling.
  • 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)
  1. 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.
  2. Mix in 8 oz whipped topping and sliced maraschino cherries by hand.
  3. 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.
  4. Arrange another layer of chocolate graham crackers and the remaining pudding. Spread evenly. Finish with a final layer of graham crackers.
  5. 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.
  6. Gradually beat the powdered sugar in with a hand mixer until smooth. Pour over the top layer of graham crackers. Spread evenly and chill.
  7. Garnish with additional whipped topping and maraschino cherries,if desired. Store chilled.

Source : allrecipes.Com

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