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Strawberry Eclair Cake

A refreshing no-bake dessert featuring layers of graham crackers, creamy cheesecake pudding, fresh strawberries, and sweet strawberry frosting. Perfect for summer gatherings or whenever you need an impressive yet easy-to-make treat!

 

  • Total Time: 4 hours 20 minutes (including chilling time)
  • Yield: 12 servings 1x

Ingredients

Scale
  • 3.4 ounces cheesecake flavored instant pudding mix
  • 1½ cups whole milk
  • 8 ounces thawed whipped topping
  • 14.4 ounces graham crackers
  • 1 pound fresh strawberries (washed, hulled, and sliced)
  • 16 ounces store-bought strawberry frosting

Instructions

  1. Prepare the pudding mixture – In a large mixing bowl, whisk together the cheesecake-flavored pudding mix and milk until it thickens, usually within a couple of minutes. The pudding will initially seem very liquid but will gradually thicken as you whisk. Make sure no lumps remain for a smooth, creamy texture.
  2. Incorporate the whipped topping – Gently fold in the thawed whipped topping using a spatula. Use a folding motion rather than stirring to maintain the airiness of the mixture. Continue until fully combined but be careful not to overmix.
  3. Create the first layer – In a 9×13-inch baking dish, lay a single layer of graham crackers to cover the bottom. You may need to break some crackers to fill in gaps and ensure complete coverage of the dish surface.
  4. Add pudding and strawberries – Pour half the pudding mixture over the graham crackers, spreading it evenly with a spatula. Then add a layer of sliced fresh strawberries on top of the pudding mixture, arranging them in an even layer.
  5. Build the middle layer – Add another layer of graham crackers over the strawberries, ensuring complete coverage. Pour the remaining pudding mixture over this second layer of graham crackers and spread evenly. Add another layer of sliced strawberries on top.
  6. Complete the top layer – Add one more layer of graham crackers on top, creating a solid surface for the frosting.
  7. Add the frosting – Heat the canned strawberry frosting in the microwave for 10-15 seconds to make it pourable. (Be sure to remove all of the metal seal before heating in the microwave.) Pour the warm strawberry frosting over the top of the cake, spreading it evenly to cover the entire surface.
  8. Chill and set – Cover the dish with plastic wrap or heavy-duty aluminum foil and refrigerate for at least 4 hours or overnight. This allows the graham crackers to soften and the flavors to meld together.
  9. Serve and enjoy – When ready to serve, carefully use a sharp knife to slice 12 pieces of cake. You can garnish it with a few extra fresh strawberries if desired.

Notes

  • For best results, make this cake at least 8 hours before serving to allow the graham crackers to fully soften.
  • You can substitute the cheesecake pudding with vanilla pudding if preferred.
  • Fresh strawberries are best, but if unavailable, you can use thawed frozen strawberries (pat dry with paper towels to remove excess moisture).
  • Store leftovers covered in the refrigerator for up to 3 days.
  • For a homemade alternative to store-bought frosting, mix 1 cup powdered sugar with 3 tablespoons strawberry puree and 1 tablespoon softened butter.
  • Author: bestfeed
  • Prep Time: 20 minutes
  • Category: Desserts
  • Method: No-cook
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 325
  • Sugar: 28g
  • Sodium: 280mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 10mg

Find it online: https://bestfeed.us/strawberry-eclair-cake/