Strawberry Eclair Cake
This Strawberry Eclair Cake is a simple dessert made with layers of graham crackers, cheesecake pudding, whipped topping, and fresh strawberries.
Equipment
- Mixing bowl
- 9x13-inch baking dish
Ingredients
For the Pudding Layer
- 3.4 ounces cheesecake flavored instant pudding mix Jello brand recommended
- 1.5 cups whole milk
For the Topping Layer
- 8 ounces thawed whipped topping store brand suggested
- 14.4 ounces box of graham crackers
- 1 pound fresh strawberries washed, hulled, and sliced (approximately 3 cups)
- 16 ounces container of store-bought strawberry frosting Pillsbury recommended
Instructions
- In a mixing bowl, combine the cheesecake flavored instant pudding mix and whole milk. Whisk until smooth.
- Fold in the thawed whipped topping until well combined.
- In a 9x13 inch baking dish, layer graham crackers, followed by half of the pudding mixture, half of the sliced strawberries, and half of the strawberry frosting. Repeat the layers.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
This cake can be made a day in advance for best results. Feel free to add more strawberries on top before serving for extra freshness.