Description

This Strawberry Eclair Cake recipe is the ultimate no-bake dessert layered with vanilla pudding, whipped topping, fresh strawberries, and graham crackers. Easy to make and perfect for summer parties, potlucks, and holidays. A delicious twist on strawberry shortcake and classic eclair cake.

Ingredients

2 sleeves graham crackers

2 boxes (3.4 oz) vanilla instant pudding mix

3 cups cold milk

1 tub (8 oz) Cool Whip

2 cups sliced fresh strawberries

1 cup chocolate frosting

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Instructions

1. In a large bowl, whisk together vanilla pudding mix and cold milk until thickened.

2. Gently fold in Cool Whip until smooth and creamy.

3. In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom.

4. Spread half of the pudding mixture evenly over the graham crackers.

5. Top with a layer of sliced strawberries.

6. Add another layer of graham crackers.

7. Spread the remaining pudding mixture and top with more strawberries.

8. Add a final layer of graham crackers on top.

9. Soften chocolate frosting in the microwave for 15 seconds, then spread over the top layer.

10. Refrigerate the cake for at least 6 hours or overnight before serving.

Notes

This cake tastes even better the next day after chilling overnight.

If using frozen strawberries, thaw and drain them well first.

For a lighter twist, try using sugar-free pudding and whipped topping.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 260
Sugar: 18g
Sodium: 190mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 10mg