Strawberries and Cream Eclair Cake

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A no bake Strawberry Eclair Cake is the easiest summer dessert. Filled with fresh fruit flavor and faster to prepare than the cream puff pastry.

Prep Time15

Chill Time4

Total Time4 15

Course: Dessert

Cuisine: American

Servings: slices

Calories: 406kcal

3.4 ounces box cheesecake flavored instant pudding mix (I used Jello brand)
1½ 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)

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 9x13-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.

Storage:

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.

Tips:

Prevent sticking: Lightly grease 9x13 inch pan (3" depth for even edges) with non-stick spray.
Use graham cracker crumbs: Save broken graham crackers to fill gaps in the crust.
Chill for at least 4 hours: Refrigerate cake for at least 4 hours (longer = softer crust).
Microwave frosting safely: Remove lid & metal seal completely before microwaving frosting.