Strawberries and Cream Eclair (Print)
A no bake dessert with creamy layers, fresh strawberries, and graham crackers.
# Ingredients:
→ Main Ingredients
01 -
3.4 ounces cheesecake flavored instant pudding mix
02 -
1.5 cups whole milk
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8 ounces thawed whipped topping
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14.4 ounces graham crackers
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1 pound fresh strawberries, washed, hulled, and sliced (3 cups)
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16 ounces store-bought strawberry frosting
# Directions:
01 -
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.
02 -
Gently fold in the thawed whipped topping.
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In a 9×13-inch baking dish, lay a single layer of graham crackers to cover the bottom.
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Pour half the pudding mixture over the graham crackers, spreading it evenly.
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Add a layer of sliced fresh strawberries on top of the pudding mixture.
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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 and one more graham cracker layer on top.
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Heat the strawberry frosting in the microwave for 10-15 seconds to make it pourable. Remove all metal seals before microwaving.
08 -
Pour the warm strawberry frosting over the top layer of graham crackers, spreading it evenly to cover the entire surface.
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Cover the dish with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight to allow the graham crackers to soften and the flavors to meld.
10 -
Carefully use a sharp knife to slice 3x4 servings. Garnish with extra fresh strawberries if desired.
# Notes:
01 -
The cake is best refrigerated for at least 4 hours before serving to allow the layers to set.
02 -
To freeze, avoid garnishing with strawberries beforehand as freezing can alter their texture.
03 -
Lightly grease the baking dish to prevent sticking and ensure easy slicing.