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Strawberry Eclair Cake

A no-bake layered dessert combining graham crackers, cheesecake pudding, and strawberries, perfect for impressing a crowd.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, French
Calories: 210
Ingredients Method Notes

Ingredients
  

For the cake layers
  • 14.4 ounces 14.4 ounces graham crackers Covers the layered structure of the cake.
  • 1 pound 1 pound fresh strawberries, washed, hulled, and sliced Provides the fresh fruit flavor.
For the pudding mixture
  • 3.4 ounces 3.4 ounces cheesecake flavored instant pudding mix Forms the custard heart.
  • 1.5 cups 1 and 1/2 cups whole milk Combines with pudding mix to create the filling.
  • 8 ounces 8 ounces thawed whipped topping Lightens and enriches the pudding mixture.
For the frosting
  • 16 ounces 16 ounces store bought strawberry frosting Used to top the cake.

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 9×13-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.
Final touches
  1. 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.
  2. Pour the warm strawberry frosting over the top of the cake, spreading it evenly to cover the entire surface.
  3. 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 refrigerated, covered, for up to 3–4 days. The graham cracker layers will continue to soften. Do not freeze; the whipped-topping texture and the canned frosting won’t appreciate a deep freeze and thaw.