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Strawberry Eclair Cake

A simple, unfussy dessert that layers graham crackers, creamy cheesecake pudding, and fresh strawberries for a delightful treat.
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Prep Time 15 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Pudding Mixture
  • 3.4 ounces cheesecake flavored instant pudding mix
  • 1.5 cups whole milk (cold) Use very cold milk to ensure the pudding sets firmly.
  • 8 ounces thawed whipped topping Ensure it is thawed before use.
Layers
  • 14.4 ounces graham crackers Use to create layers in the dessert.
  • 1 pound fresh strawberries, washed, hulled, and sliced Slice strawberries uniformly for smooth layering.
  • 16 ounces store-bought strawberry frosting Microwave for 10 to 15 seconds to make it pourable.

Method
 

Preparation
  1. In a large mixing bowl, whisk the cheesecake pudding mix and cold milk until thickened (about 2 minutes).
  2. Gently fold in the whipped topping until fully combined.
  3. In a 9×13 inch dish, lay a single layer of graham crackers on the bottom.
  4. Spread half of the pudding mixture over the graham crackers.
  5. Add a layer of sliced strawberries on top of the pudding.
  6. Repeat with another layer of graham crackers, the remaining pudding mixture, and more strawberries.
  7. Finish with a final layer of graham crackers.
  8. Microwave the strawberry frosting (after removing all metal) for 10 to 15 seconds to make it pourable.
  9. Pour and spread the frosting over the top layer of graham crackers.
  10. Cover and refrigerate for at least 4 hours or overnight before serving.

Notes

Keep the cake tightly covered in the refrigerator for up to 3 days. For best results, slice strawberries evenly and use cold milk for the pudding. If frosting is too thick, warm it in short bursts. Avoid freezing.