Description
This no-bake Strawberry Eclair Cake is a refreshing layered dessert made with cheesecake pudding, whipped topping, fresh strawberries, graham crackers, and strawberry frosting for a deliciously creamy and fruity treat.
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
- In a large mixing bowl, whisk together the cheesecake-flavored pudding mix and milk until it thickens. Set aside.
- Gently fold in the thawed whipped topping.
- In a 9×13-inch baking dish, lay a single layer of graham crackers to cover the bottom.
- Pour half the pudding mixture over the graham crackers and spread evenly.
- Add a layer of sliced strawberries over the pudding mixture.
- Add another layer of graham crackers over the strawberries.
- Pour the remaining pudding mixture over the second graham cracker layer and spread evenly.
- Add another layer of sliced strawberries.
- Top with a final layer of graham crackers.
- Microwave the strawberry frosting for 10–15 seconds (remove all metal seal beforehand) until pourable.
- Pour the frosting over the top layer of graham crackers and spread evenly to cover.
- Cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight.
- Before serving, slice into 12 pieces and optionally garnish with additional fresh strawberries.
Notes
- Use very cold milk to help the pudding mixture set quickly.
- Slice strawberries evenly for consistent layering.
- Remove all metal seals from frosting before microwaving to avoid sparks.
- For safety, microwave frosting in a glass bowl instead of the original container if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg