Description
Ever dreamed of a dessert that’s as easy as stacking crackers but tastes like a fancy bakery treat? Meet the Strawberry Eclair Cake! This no-bake delight layers creamy cheesecake pudding, fresh strawberries, and graham crackers, all topped with a sweet strawberry frosting.
Ingredients
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Cheesecake-Flavored Instant Pudding Mix (3.4 oz): Creates a creamy, tangy filling that mimics cheesecake without the hassle.
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Whole Milk (1½ cups): Thickens the pudding mix into a smooth, rich base.
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Thawed Whipped Topping (8 oz, like Cool Whip): Adds a light, fluffy texture to the pudding layer.
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Graham Crackers (14.4 oz): Form the cake’s layers, softening into a cake-like texture as they absorb moisture.
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Fresh Strawberries (1 lb, washed, hulled, and sliced): Provide a juicy, sweet-tart flavor and vibrant color.
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Store-Bought Strawberry Frosting (16 oz): Adds a sweet, glossy top layer that ties the dessert together.
Substitutions and Variations
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Pudding Mix: Vanilla or white chocolate instant pudding can substitute for a different flavor.
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Milk: Use 2% milk or a plant-based milk like almond or oat for dietary needs, though the pudding may be slightly less thick.
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Whipped Topping: Make your own whipped cream by whipping 1 cup heavy cream with 2 tbsp powdered sugar, or use a dairy-free whipped topping.
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Graham Crackers: Swap for vanilla wafers or shortbread cookies for a different texture, or use gluten-free graham crackers.
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Strawberries: Replace with raspberries, blueberries, or mixed berries for a different fruit profile.
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Frosting: Use chocolate or vanilla frosting for a twist, or make a homemade glaze with powdered sugar and strawberry puree.
Instructions
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Prepare the Pudding Mixture:
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In a large mixing bowl, whisk together 3.4 oz cheesecake-flavored instant pudding mix and 1½ cups whole milk until thickened (about 2 minutes).
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Gently fold in 8 oz thawed whipped topping until fully combined. Set aside.
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Layer the Base:
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In a 9×13-inch baking dish, place a single layer of graham crackers to cover the bottom, breaking them as needed to fit.
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Add First Pudding Layer:
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Pour half of the pudding mixture over the graham crackers, spreading it evenly with a spatula.
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Add Strawberries:
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Arrange a layer of sliced fresh strawberries (about half of the 1 lb) over the pudding mixture.
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Second Layer:
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Add another layer of graham crackers over the strawberries.
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Pour the remaining pudding mixture over the graham crackers, spreading evenly.
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More Strawberries:
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Add another layer of sliced strawberries over the second pudding layer.
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Final Layer:
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Top with a final layer of graham crackers.
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Add Frosting:
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Remove the metal seal from the 16 oz container of store-bought strawberry frosting. Microwave for 10–15 seconds to make it pourable.
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Pour the warm frosting over the top layer of graham crackers, spreading it evenly to cover the entire surface.
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Chill:
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Cover the dish with plastic wrap or heavy-duty aluminum foil and refrigerate for at least 4 hours, preferably overnight, to soften the graham crackers and meld the flavors.
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Serve:
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When ready to serve, use a sharp knife to cut into 12 pieces. Garnish with extra fresh strawberries, if desired.
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Cooking Tips
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Even Layers: Break graham crackers to fit snugly in the pan for neat layers.
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Thick Pudding: Whisk the pudding until it’s thick to ensure it holds up in the layers.
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Pourable Frosting: Don’t overheat the frosting; 10–15 seconds is enough to make it spreadable without being too runny.
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Clean Slices: Dip a knife in hot water and wipe clean between cuts for tidy pieces.