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Strawberry Eclair Cake

Strawberry Eclair Cake

Delicious Strawberry Eclair Cake made with layers of graham crackers, cheesecake pudding, and fresh strawberries.
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Prep Time 30 minutes
Chilling Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 406 kcal

Equipment

  • 9x13-Inch Baking Dish

Ingredients
  

  • 3.4 ounces cheesecake flavored instant pudding mix I used Jello brand
  • 1.5 cups whole milk
  • 8 ounces thawed whipped topping I used a store brand
  • 14.4 ounces box of graham crackers
  • 1 pound fresh strawberries washed, hulled, and sliced (I was able to get 3 cups)
  • 16 ounces container of store-bought strawberry frosting I used Pillsbury

Instructions
 

  • In a large mixing bowl, whisk together the cheesecake-flavored pudding mix and milk until it thickens, usually within a couple of minutes. Set aside.
  • Gently fold in the thawed whipped topping.
  • In a 9×13-inch baking dish, lay a single layer of graham crackers to cover the bottom.
  • Pour half the pudding mixture over the graham crackers, spreading it evenly.
  • Add a layer of sliced fresh strawberries on top of the pudding mixture.
  • Add another layer of graham crackers over the strawberries.
  • Pour the remaining pudding mixture over this second layer of graham crackers.
  • Add another layer of sliced strawberries.
  • Add one more layer of graham crackers on top.
  • Heat the canned strawberry frosting in the microwave for 10-15 seconds to make it pourable. (Be sure to remove all of the metal seal before heating in the microwave)
  • Pour the warm strawberry frosting over the top layer of graham crackers, spreading it evenly to cover the entire surface.
  • Cover the dish with plastic wrap or heavy-duty aluminum foil and refrigerate for at least 4 hours or overnight to allow the graham crackers to soften and the flavors to meld.
  • When ready to serve, carefully use a sharp knife to slice 3 slices x 4 slices. You can garnish it with a few extra fresh strawberries.

Notes

To Store: Cover the strawberry éclair cake tightly and store in the refrigerator for up to 4 days. To Freeze: You can freeze the strawberry eclair cake for up to 3 months. I recommend that you do not garnish the cake before freezing. The strawberries will be affected by the freezing and thawing process. Make Ahead: This eclair cake is fully set after 4 hours and ready to serve, but it’s also a great make-ahead cake that can be left in the fridge overnight.

Nutrition

Serving: 1sliceCalories: 406kcalCarbohydrates: 68gProtein: 4gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 4mgSodium: 431mgPotassium: 196mgFiber: 2gSugar: 46gVitamin A: 68IUVitamin C: 22mgCalcium: 85mgIron: 2mg
Keyword dessert, easy dessert, No-Bake Cake, Strawberry Eclair Cake, Summer Cake
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