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Strawberry Eclair Cake

A no-bake dessert that combines layers of graham crackers, creamy cheesecake pudding, fresh strawberries, and strawberry frosting for a deliciously indulgent treat.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3.4 ounces cheesecake flavored instant pudding mix
  • 1.5 cups whole milk Substitute half-and-half for a richer pudding.
  • 8 ounces thawed whipped topping Use plant-based whipped topping for a vegan option.
  • 14.4 ounces graham crackers Gluten-free option available.
  • 1 pound fresh strawberries, washed, hulled, and sliced Use ripe but firm strawberries for best results.
  • 16 ounces store bought strawberry frosting Microwave to make pourable.

Method
 

Preparation
  1. In a large mixing bowl, whisk together the cheesecake flavored pudding mix and milk until it thickens, usually within a couple of minutes. Set aside.
  2. Gently fold in the thawed whipped topping.
Assembly
  1. In a 9x13-inch baking dish, lay a single layer of graham crackers to cover the bottom.
  2. Pour half the pudding mixture over the graham crackers, spreading it evenly.
  3. Add a layer of sliced fresh strawberries on top of the pudding mixture.
  4. Add another layer of graham crackers over the strawberries.
  5. Pour the remaining pudding mixture over this second layer of graham crackers.
  6. Add another layer of sliced strawberries.
  7. Add one more layer of graham crackers on top.
  8. 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.
  9. Pour the warm strawberry frosting over the top of the cake, spreading it evenly to cover the entire surface.
Chilling
  1. Cover the dish with plastic wrap or heavy duty aluminum foil and refrigerate for at least 4 hours or overnight to allow the graham crackers to soften and the flavors to meld.
Serving
  1. 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 you prefer.

Notes

Keep tightly covered in the refrigerator for up to 3–4 days. It's best on day one or two when you still get layer definition. Do not freeze.