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Strawberry Eclair Cake

No-Bake Strawberry Eclair Cake Recipe

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Calories: 270
Ingredients Method Notes

Ingredients
  

  • 2 (3.4 oz) boxes instant vanilla pudding mix
  • 3 cups cold milk
  • 1 tsp vanilla extract
  • 1 (8 oz) container frozen whipped topping, thawed
  • 2 cups sliced fresh strawberries
  • 1 box (14.4 oz) graham crackers

Method
 

  1. Whisk pudding mix, milk, and vanilla for 2 minutes until thick, then fold in half of the whipped topping.
  2. Spread 1 cup of pudding mixture in a 9x13 dish, then arrange a single layer of graham crackers over it.
  3. Spread half the remaining pudding over the crackers, top with 1 cup sliced strawberries, add another layer of crackers, the rest of the pudding, the remaining 1 cup strawberries, and a final layer of crackers.
  4. Spread the reserved whipped topping over the top, cover, and refrigerate for at least 6 hours or overnight. Garnish with extra sliced strawberries before slicing and serving.

Notes

The 6 hour chill is essential for the graham crackers to soften into cake-like layers. Overnight is even better. If your strawberries are very juicy, pat them dry after slicing so the cake stays neat.