Ingredients:
- 1 box cheesecake-flavored instant pudding mix
- 1 1/2 cups whole milk
- 8 oz whipped topping, thawed
- 1 box graham crackers
- 1 lb fresh strawberries, hulled and sliced
- 1 container strawberry frosting
Instructions:
- Prepare the filling:
In a medium bowl, whisk together the cheesecake pudding mix and milk until thickened, about 2 minutes. Gently fold in the whipped topping until smooth. - Layer the base:
Arrange a single layer of graham crackers in the bottom of a 9×13-inch dish, breaking crackers as needed to fit. - Add the filling and fruit:
Spread half of the pudding mixture evenly over the graham crackers. Top with half of the sliced strawberries. - Repeat the layers:
Add another layer of graham crackers, followed by the remaining pudding mixture and remaining strawberries. - Top with graham crackers and frosting:
Finish with a final layer of graham crackers. Spread the strawberry frosting evenly over the top. - Chill:
Cover and refrigerate for at least 4 hours, preferably overnight, to allow the graham crackers to soften.
Serving Suggestions
- Slice and serve chilled
- Garnish with extra strawberries if desired
- Perfect for summer parties and potlucks
Tips
- For easier spreading, microwave the frosting for 10–15 seconds
- Overnight chilling gives the best texture
- Use ripe, sweet strawberries for maximum flavor
Storage
Cover and store in the refrigerator for up to 3 days. This dessert is best enjoyed chilled and does not freeze well.
Variations
- Classic Chocolate Éclair Cake: Swap strawberry frosting for chocolate frosting
- Mixed Berry Version: Add blueberries or raspberries
- Extra Creamy: Add an extra 1/2 cup whipped topping to the filling
Final Thoughts
Strawberry Éclair Cake is proof that simple ingredients can create an unforgettable dessert. Creamy layers, fresh fruit, and soft graham crackers come together in one irresistible bite.
Easy, elegant, and always a hit.