Strawberry Éclair Cake
A no-bake, creamy, and refreshing dessert made with layers of graham crackers, cheesecake pudding, fresh strawberries, and sweet strawberry frosting. Perfect for parties or summer treats!
Ingredients
- 1 box cheesecake-flavored instant Jell-O pudding mix
- 1½ cups whole milk
- 8 oz whipped topping (like Cool Whip), thawed
- 1 box graham crackers
- 1 lb fresh strawberries, sliced
- 1 container strawberry frosting
Instructions
- Prepare the Pudding Mixture
In a medium bowl, whisk together the cheesecake pudding mix and whole milk for about 2 minutes until thickened.
Gently fold in the whipped topping until smooth and creamy. - Layer the Base
In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom. - Add Cream & Strawberries
Spread half of the pudding mixture over the graham crackers.
Add a layer of sliced strawberries on top. - Repeat Layers
Add another layer of graham crackers, followed by the remaining pudding mixture and more strawberries. - Top It Off
Place a final layer of graham crackers on top.
Warm the strawberry frosting slightly (10–15 seconds in the microwave) to make it easier to spread, then pour and spread evenly over the top layer. - Chill
Cover and refrigerate for at least 4 hours (overnight is best) to allow the graham crackers to soften and flavors to blend.
Serving Tips
- Chill overnight for the best texture.
- Garnish with extra fresh strawberries before serving.
- Store covered in the refrigerator for up to 3 days.