Strawberry Eclair Cake
A no-bake Strawberry Eclair Cake with graham crackers, cheesecake pudding, whipped topping, fresh strawberries, and strawberry frosting. Simple, creamy, and sweet.
Ingredients
- 14.4 ounces graham crackers
- 3.4 ounces cheesecake flavored instant pudding mix
- 1½ cups whole milk cold
- 8 ounces whipped topping thawed
- 1 pound fresh strawberries washed, hulled, and sliced
- 16 ounces store-bought strawberry frosting
Instructions
- Whisk together the cheesecake pudding mix and 1½ cups cold milk for 2 minutes until it thickens. Set aside.
- Gently fold in the thawed whipped topping until combined. Line the bottom of a 9x13-inch dish with a single layer of graham crackers.
- Spread half of the pudding mixture over the graham crackers. Arrange half of the sliced strawberries on top.
- Add another layer of graham crackers, then top with the remaining pudding and strawberries. Finish with a layer of graham crackers, pressing gently.
- Microwave the strawberry frosting for 10–15 seconds, then spread it over the top cracker layer.
- Cover and refrigerate for at least 4 hours, or overnight. Cut into 12 squares and garnish with extra strawberries if desired.