Description

This Strawberry Éclair Cake is a no-bake, layered dessert made with graham crackers, creamy vanilla pudding, whipped topping, and fresh strawberries. It’s simple to make, refreshing, and perfect for gatherings, potlucks, or a sweet treat at home.

Ingredients

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

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Instructions

In a large bowl, whisk the instant pudding mix with the cold milk for about 2 minutes until it thickens.
Gently fold in the whipped topping until smooth and creamy.
In a 9×13-inch baking dish, place a single layer of graham crackers on the bottom.
Spread half of the pudding mixture over the graham crackers.
Add a layer of sliced strawberries on top of the pudding.
Add another layer of graham crackers, followed by the remaining pudding mixture.
Top with another layer of sliced strawberries.
If using, spread a thin layer of strawberry glaze or jam over the top strawberries.
Cover and refrigerate for at least 4 hours (overnight is best) to let the graham crackers soften.
Slice and serve chilled.

Notes

You can swap the strawberries for other fresh berries like blueberries or raspberries.
For extra flavor, drizzle white chocolate over the top before serving.

Store leftovers in the fridge for up to 3 days.

Nutrition

Serving Size: 1 slice (1/12 of cake)215
Calories: 215
Sugar: 19g
Sodium: 180mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 2g
Cholesterol: 5mg