No-Bake Strawberry Eclair Cake
A delightful layered dessert featuring creamy pudding, fresh strawberries, and a convenient no-bake preparation that’s perfect for gatherings or quiet evenings at home.
Ingredients
Base and Layers
- 14.4 oz Graham crackers Creates a sturdy base
- 3.4 oz Cheesecake flavored instant pudding mix Adds creaminess
- 1.5 cups Whole milk Moisture for pudding
- 8 oz Whipped topping, thawed Lightens the texture
- 1 lb Fresh strawberries, sliced Fresh flavor and color
- 16 oz Store-bought strawberry frosting Sweet top layer
Instructions
Preparation
- In a mixing bowl, combine the cheesecake flavored instant pudding mix with the whole milk, whisking until the mixture is smooth and thickened.
- Gently fold in the thawed whipped topping using a spatula.
Assembly
- Place a single layer of graham crackers at the bottom of your 9x13 inch baking dish.
- Spread half of the pudding mixture over the graham crackers.
- Layer half of the sliced strawberries over the pudding mixture.
- Add another layer of graham crackers on top of the strawberries.
- Spread the remaining pudding mixture over the second layer of graham crackers.
- Layer the rest of the sliced strawberries across the pudding.
- Top the cake with the store-bought strawberry frosting.
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.
Notes
Use fresh strawberries for the best flavor and avoid overly ripe or mushy berries. For a clean cut, dip your knife in warm water before slicing.