Eclair Cake With Cherry Topping

• 2 (3 1/2 ounce) packages vanilla instant pudding mix
• 1/2 pint heavy whipping cream, PLEASE do not use Cool Whip
• 3 cups whole milk
• 1 (16 ounce) package graham cracker squares
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon sugar
• 1 (21 ounce) can cherry pie filling

1. In a medium bowl, use blender on medium or "whip" to beat the heavy whipping cream as you add the vanilla extract and sugar. It will be ready when it is nice and tight (sticks to the blades). You now have your whipped cream.
2. In another bowl blend the pudding mix and milk until it has a creamy consistancy (about 3-4 minutes) on a low to medium setting.
3. Add the whipped cream and blend together on low (or just fold them together) until well mixed. Do not over-blend.
4. Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan or pyrex. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers. Then evenly spread the cherry pie filling on top.
5. Refrigerate immediately and allow it to set for at least 4 hours. Enjoy!

vanilla instant pudding, heavy whipping cream, milk, graham cracker squares, vanilla, sugar, cherry pie filling

Taken from www.food.com/recipe/eclair-cake-with-cherry-topping-469856 (may not work)