Description
When it comes to no-fuss desserts that deliver maximum flavor with minimal effort, this Strawberry Eclair Cake tops the list.
Ingredients
- 2 sleeves graham crackers
- 2 cups cold milk
- 1 (5.1 oz) box instant vanilla pudding
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 1 cup fresh strawberries, thinly sliced
- ½ cup strawberry frosting or strawberry jam (for topping)
- Optional: 1 tsp vanilla extract, mint leaves or more berries for garnish
Instructions
1. In a large bowl, whisk together the cold milk and instant vanilla pudding mix until thickened, about 2 minutes. Gently fold in the whipped topping until fully combined and creamy.
2. Place a single layer of graham crackers on the bottom of your 9×13-inch dish. Break pieces if needed to fully cover the base.
3. Spread half of the vanilla pudding mixture evenly over the graham crackers. Add a layer of fresh strawberry slices on top.
4. Add another layer of graham crackers, then spread the remaining pudding mixture on top. Add another layer of strawberry slices.
5. Top everything with one last layer of graham crackers. Spread a generous layer of strawberry frosting or warmed strawberry jam across the top.
6. Cover the dish with foil or plastic wrap and refrigerate for at least 4 hours, or overnight if possible. The chilling time softens the crackers into a cake-like texture.
7. Slice into squares and garnish with more fresh strawberries or a mint sprig before serving.
Notes
Chill for at least 4 hours, preferably overnight, to allow the graham crackers to fully soften.
Use a cold mixing bowl and whisk to help the pudding set faster.
For clean slices, run your knife under hot water and wipe between cuts.
Can be made 1 day in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 215
- Sugar: 19g
- Sodium: 170mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg