Description

This no-bake Strawberry Éclair Cake is the perfect summer dessert—light, fruity, and creamy with layers of graham crackers, fresh strawberries, and vanilla pudding. It’s easy to make and even better the next day!

Ingredients

1 (3.4 oz) box instant vanilla pudding mix
1 1/2 cups cold milk
1 (8 oz) tub whipped topping (like Cool Whip), thawed
1 box graham crackers
2 cups fresh strawberries, sliced
1/2 cup strawberry jam or preserves
1 tablespoon water

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Instructions

In a mixing bowl, whisk together the instant pudding mix and cold milk until smooth and thickened (about 2 minutes).
Gently fold in the whipped topping until well combined.
In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom.
Spread half of the pudding mixture over the graham crackers.
Add a layer of sliced strawberries on top of the pudding.
Repeat with another layer of graham crackers, remaining pudding, and more strawberries.
For the topping, heat the strawberry jam and water in a small saucepan over low heat until smooth and pourable.
Drizzle the strawberry glaze over the top layer of strawberries.
Cover and refrigerate for at least 4 hours, or overnight, to allow the graham crackers to soften.
Slice and serve chilled.

Notes

This cake is best made the night before to give it time to set.
You can swap out vanilla pudding for cheesecake or white chocolate flavor.
Frozen strawberries can be used if fresh ones aren’t available—just thaw and pat them dry.

Nutrition

Serving Size: 1 slice
Calories: 240
Sugar: 17g
Sodium: 190mg
Fat: 9g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 2g
Cholesterol: 5mg