Description
This Strawberry Éclair Cake is an easy no-bake dessert layered with graham crackers, creamy vanilla pudding, whipped topping, and fresh strawberries. It’s chilled overnight to let the flavors blend and the crackers soften into a cake-like texture. Simple to make, and totally irresistible!
Ingredients
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1 box (3.4 oz) instant vanilla pudding mix
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1 1/2 cups cold milk
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1 (8 oz) tub whipped topping (like Cool Whip), thawed
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1 box graham crackers (about 1 sleeve for each layer)
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3 cups fresh strawberries, sliced
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1/2 cup strawberry jam or preserves (optional, for topping)
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Whipped cream or extra berries for garnish (optional)
Instructions
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Make the filling:
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In a large bowl, whisk together pudding mix and cold milk for 2 minutes until thickened.
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Gently fold in the whipped topping until smooth and creamy.
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Layer the cake:
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In a 9×13-inch dish, add 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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Top with a layer of sliced strawberries.
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Add another layer of graham crackers, then the remaining pudding mixture, and more strawberries.
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Finish with a final layer of graham crackers on top.
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Optional topping:
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Warm the strawberry jam slightly and drizzle over the top graham layer, or add more whipped topping and fresh strawberries.
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Chill:
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Cover and refrigerate for at least 4 hours, or overnight for best results. The graham crackers will soften and create a cake-like texture.
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Serve:
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Slice and serve chilled. Add extra whipped cream or fresh berries if desired.
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Notes
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You can swap in chocolate or cheesecake pudding for a fun twist.
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Make individual servings in mason jars or cups for parties.
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If using frozen strawberries, thaw and drain them first.