Description
Strawberry Éclair Cake is a no-bake layered dessert made with graham crackers, creamy vanilla pudding, fresh strawberries, and whipped topping, finished with a rich chocolate glaze for a twist on the classic éclair cake.
Ingredients
Units
Scale
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 container (8 oz) whipped topping (Cool Whip), thawed
- 1 sleeve graham crackers
- 2 cups fresh strawberries, sliced
- 1/2 cup chocolate frosting or chocolate ganache
Instructions
- In a medium bowl, whisk together pudding mix and cold milk for 2 minutes until thickened. Fold in the whipped topping until smooth and creamy.
- In an 8×8-inch or 9×9-inch baking dish, layer graham crackers to cover the bottom.
- Spread half of the pudding mixture over the graham crackers.
- Top with a layer of sliced strawberries.
- Add another layer of graham crackers, then spread the remaining pudding mixture on top.
- Top with more strawberries and a final layer of graham crackers.
- Microwave the chocolate frosting for 15–20 seconds to soften, then spread evenly over the top layer of graham crackers.
- Refrigerate the cake for at least 4 hours, or overnight, to allow the layers to soften and flavors to meld.
- Slice and serve chilled. Garnish with extra strawberries if desired.
Notes
- Use chocolate graham crackers for an extra chocolatey version.
- Substitute strawberry pudding for a fruitier flavor twist.
- Best made a day in advance to allow proper chilling and texture.
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 20g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg