🍓🍰 Strawberry Éclair Cake with Strawberry Frosting
No-bake, creamy, fruity, and full of nostalgic flavor — this strawberry twist on the classic éclair cake is a crowd-pleaser every time!
🧾 Ingredients
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1 box (3.4 oz) cheesecake-flavored instant pudding mix
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1½ cups cold whole milk
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8 oz whipped topping (like Cool Whip), thawed
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14.4 oz graham crackers (about 1 box)
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1 lb fresh strawberries (washed, hulled, and sliced)
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1 can (16 oz) store-bought strawberry frosting
👩🍳 Instructions
✅ Step 1: Make the Pudding Mixture
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In a large bowl, whisk together the pudding mix and cold milk until thickened (about 2 minutes).
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Gently fold in the whipped topping until smooth and combined. Set aside.
✅ Step 2: Assemble the Layers
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In a 9×13-inch dish, lay a single layer of graham crackers to cover the bottom.
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Spread half of the pudding mixture over the crackers.
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Add a layer of sliced strawberries on top of the pudding.
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Add a second layer of graham crackers over the strawberries.
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Spread the remaining pudding mixture evenly.
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Top with more strawberries, then finish with one final layer of graham crackers.
✅ Step 3: Add the Frosting
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Remove any metal seals from the frosting container.
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Microwave the strawberry frosting for 10–15 seconds, just until pourable (not hot).
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Pour it over the top layer of graham crackers and spread evenly.
✅ Step 4: Chill
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Cover the dish with plastic wrap or foil.
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Refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.
🍴 To Serve:
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Slice into 12 servings.
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Garnish with extra fresh strawberries if desired.
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Serve chilled.
⏱️ Time Summary:
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Prep Time: 20 minutes
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Chill Time: 4 hours (or overnight)
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Total Time: ~4 hrs 20 min