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Strawberries and Cream Eclair Cake Recipe

★★★★★

5 from 69 reviews
  • Author: Charlotte
  • Total Time: 4 hours 15 minutes (including chilling time)
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A no-bake, refreshing dessert featuring layers of graham crackers, creamy cheesecake-flavored pudding, fresh strawberries, and topped with sweet strawberry frosting. This Strawberry and Cream Eclair Cake is perfect for warm weather or anytime you want a light yet indulgent treat that comes together quickly with simple ingredients.

Ingredients

Scale

Pudding Layer

  • 3.4 ounces box cheesecake flavored instant pudding mix (e.g., Jello brand)
  • 1½ cups whole milk
  • 8 ounces thawed whipped topping (store brand)

Layers

  • 14.4 ounces box graham crackers
  • 1 pound fresh strawberries, washed, hulled, and sliced (about 3 cups)

Topping

  • 16 ounces container of store-bought strawberry frosting (e.g., Pillsbury)

Instructions

  1. Prepare the pudding mixture: In a large mixing bowl, whisk together the cheesecake-flavored pudding mix and whole milk until it thickens, usually within a couple of minutes. Set this pudding mixture aside.
  2. Fold in whipped topping: Gently fold the thawed whipped topping into the pudding mixture until evenly combined, creating a creamy filling.
  3. First graham cracker layer: In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom completely.
  4. First pudding layer: Pour half of the pudding mixture over the graham crackers and spread it evenly using a spatula.
  5. First strawberry layer: Add a generous layer of sliced fresh strawberries evenly over the pudding mixture.
  6. Second graham cracker layer: Add another single layer of graham crackers on top of the strawberries.
  7. Second pudding layer: Pour the remaining pudding mixture over the second graham cracker layer, spreading it evenly.
  8. Second strawberry layer: Add another layer of sliced strawberries on top of the pudding.
  9. Final graham cracker layer: Top with one last layer of graham crackers.
  10. Prepare strawberry frosting: Heat the canned strawberry frosting in the microwave for 10 to 15 seconds to make it pourable. Remove any metal seal from the container before heating to avoid hazards.
  11. Top with frosting: Pour the warmed strawberry frosting over the top graham cracker layer and spread it evenly to cover the entire surface.
  12. Chill the cake: Cover the baking dish tightly with plastic wrap or heavy-duty aluminum foil and refrigerate for at least 4 hours, preferably overnight, to allow the graham crackers to soften and the flavors to meld.
  13. Serve: When ready, use a sharp knife to cut the cake into 3 by 4 slices. Garnish with additional fresh strawberries if desired and serve chilled.

Notes

  • Use a sharp knife dipped in hot water to make slicing cleaner and easier.
  • Refrigerate overnight for best texture when graham crackers are fully softened.
  • Substitute whipped topping with homemade whipped cream for a fresher taste.
  • Ensure the metal seal is removed before microwaving strawberry frosting to prevent sparks.
  • This dessert is best served cold and eaten within 2-3 days for optimal freshness.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: strawberry eclair cake, no bake dessert, graham cracker cake, cheesecake pudding dessert, whipped topping dessert

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Find it online: https://tastyadventureguide.com/strawberries-and-cream-eclair-cake-recipe/