No-Bake Strawberries and Cream Eclair Cake
Recipes Cakes Desserts Holidays Quick and Easy Seasonal cooking
Description
If you're looking for an easy spring or summer dessert, look no further. It's light, and delicious with layers of graham crackers, cheesecake pudding, Cool Whip and strawberries. It's perfect for Easter or other holiday gatherings.
Ingredients
3.4 oz. box cheesecake flavored Jello instant pudding mix
1 1/2 c. whole milk (for thick, creamy layers use whole milk)
8 oz. Cool Whip, thawed
14.4 oz. box graham crackers
1 lb. fresh strawberries washed, hulled, and sliced (about 3 c.), reserving some for garnish
16 oz. container store bought strawberry frosting
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone, email, or Bluesky
Lightly grease a 9×13 inch pan with a 3″ depth for even edges with non-stick spray.
In a large bowl, whisk together the pudding mix and milk until thickened. Set aside. Gently fold in the thawed Cool Whip. Set aside.
In the prepared baking dish, lay a single layer of graham crackers, covering the bottom.
Pour half of the pudding mixture over the graham crackers, spreading out 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 the second layer of graham crackers.
Add another layer of sliced strawberries.
Add a final layer of graham crackers on top.
Transfer the frosting to a small bowl; heat in the microwave for 10-15 second intervals until it's pourable.
Pour the warm strawberry frosting over the top layer of graham crackers, spreading out evenly, covering the entire surface.
Cover the dish with plastic wrap. Refrigerate for at least 4 hours or overnight to allow the graham crackers to soften and the flavors to meld together.
Serve, garnished with a few fresh strawberry slices.
12 servings.
Tips:
The covered cake can be stored in the refrigerator for up to 4 days.
The strawberry eclair cake can be frozen for up to 3 months. Don't garnish the cake before freezing.
Make Ahead: The 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 refrigerator overnight.