Strawberry Éclair Cake

Strawberry Eclair Cake

This no-bake Strawberry Eclair Cake is a chilled layered dessert that’s as beautiful as it is delicious. Made with graham crackers, fresh strawberries, creamy cheesecake pudding, and whipped topping, it’s the perfect treat for warm days—or any time you’re craving a fruity twist on a classic eclair cake.

If you’re looking for effortless desserts that wow your guests, explore the best no-bake dessert recipes on tinsuf.com — they’re fast, easy, and absolutely irresistible.

Ingredients

• 14.4 ounces graham crackers (about 1 box)

• 3.4 ounces cheesecake flavored instant pudding mix

• 1½ cups cold whole milk

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• 8 ounces frozen whipped topping, thawed

• 1 pound fresh strawberries (washed, hulled, and sliced)

• Optional: white chocolate shavings or additional whipped topping for garnish

Directions

1. Prepare the Filling
   In a large bowl, whisk together the pudding mix and cold milk for 2–3 minutes until thickened. Gently fold in the whipped topping until fully incorporated. Set aside.

2. Layer the Dessert
   In a 9×13-inch dish, arrange a single layer of graham crackers to cover the bottom. Spread half of the pudding mixture evenly over the crackers.

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3. Add Strawberries
   Arrange an even layer of sliced strawberries over the pudding.

4. Repeat the Layers
   Add another layer of graham crackers on top of the strawberries, followed by the remaining pudding mixture. Finish with a final layer of graham crackers.

5. Top and Chill
   If desired, spread a thin layer of whipped topping over the final cracker layer. Cover and refrigerate for at least 4 hours, or overnight, to allow the crackers to soften into a cake-like texture.

6. Serve
   Slice into squares and serve cold. Garnish with more strawberries, whipped cream, or white chocolate curls if desired.

Time & Yield

• Prep Time: 15 minutes

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• Chill Time: 4 hours (minimum)

• Total Time: ~4 hours 15 minutes

• Yields: 12 servings

Tips & Variations

• Try mixing some crushed strawberries into the pudding mixture for added flavor.

• You can substitute vanilla or white chocolate pudding for a flavor variation.

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• Use strawberry jam in thin layers if fresh strawberries are not available.

• Garnish with mint leaves or drizzle with melted chocolate before serving.

Storage

• Fridge: Store tightly covered in the refrigerator for up to 3 days.

• Freezer: Freezing not recommended as texture may change.

• Make Ahead: Can be made a day in advance—gets even better with time.

Tools You’ll Need

• Mixing bowls

• Whisk or electric hand mixer

• 9×13-inch baking dish

• Spatula

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• Knife and cutting board for strawberries

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