Strawberry Eclair Cake
Graham crackers are layered with a sweet pudding mixture and fresh strawberries in this easy no-bake strawberry eclair cake recipe.
Servings 16
Ingredients
- 2 (3.4-ounce) packages instant vanilla or cheesecake flavored pudding mix
- 2 ½ cups milk
- 8 ounces frozen whipped topping thawed according to package directions, plus more for topping (optional)
- 16 ounces graham cracker squares
- 1 ½ pounds fresh strawberries washed, hulled and sliced
- 16 ounces prepared chocolate frosting optional (see note below)
Instructions
- In a medium bowl, whisk together the pudding mixes and milk and allow it to set for a few minutes to thicken. Fold in whipped topping.2 (3.4-ounce) packages instant vanilla or cheesecake flavored pudding mix, 2 ½ cups milk, 8 ounces frozen whipped topping
- Arrange a single layer of graham cracker squares in the bottom of (1) 9x13-inch pan. You will have to break some of the crackers along the perforation lines to get them to fit.16 ounces graham cracker squares
- Evenly spread half of the pudding mixture over the crackers and top with half of the strawberries, arranging them in an even layer. Top with another layer of graham crackers, the remaining pudding mixture, and the remaining strawberries. Top with a final layer of graham crackers.1 ½ pounds fresh strawberries
- If using frosting for the topping, melt it in the microwave for 30 seconds. Spread the frosting over the whole cake up to the edges of the pan. If you prefer not to use the frosting, you can top with more whipped topping.16 ounces prepared chocolate frosting
- Cover and chill for at least 4 hours. For easier slicing, place in the freezer for 30 minutes prior to slicing and serving. Garnish with additional fresh strawberries as desired.
Notes
This eclair cake can be topped with chocolate frosting for a chocolate-covered-strawberry flavor, or use additional whipped topping for more of a strawberries-and-cream flavor.
Store covered in the refrigerator for up to 3 days. I do not recommend freezing.
