Strawberry Éclair Cake
A delightful, no-bake dessert combining strawberries, creamy vanilla pudding, and graham crackers for a refreshing treat.
Servings: 12 servings
Calories: 250kcal
Ingredients
Cake Components
- 2 sleeves graham crackers
- 2 cups fresh strawberries, sliced
- 1 box (3.4 oz) instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1 (8 oz) package cream cheese, softened
- 1 (8 oz) tub whipped topping (Cool Whip)
Frosting
- 1/2 cup heavy cream
- 1/2 cup white chocolate chips
- 1/2 tsp strawberry extract
- pink gel food coloring (optional)
Instructions
Preparation
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the vanilla pudding mix and cold milk, mixing until thickened. Gently fold in the whipped topping.
Assembly
- Place a layer of graham crackers in the bottom of a 9x13 inch dish.
- Spread half of the cream filling over the crackers.
- Scatter the sliced strawberries over the filling.
- Add another layer of graham crackers on top of strawberries.
- Follow with the remaining cream filling and topped with more sliced strawberries.
- Finish with a final layer of graham crackers.
Frosting Preparation
- In a small saucepan, heat the heavy cream until simmering. Pour over white chocolate chips, let sit for 2 minutes, then stir until smooth. Mix in strawberry extract and optional food coloring.
- Spread the pink strawberry frosting over the top layer of graham crackers.
Chill and Serve
- Cover with foil and refrigerate for at least 6 hours, preferably overnight.
- Cut into squares and serve chilled, garnished with extra strawberries if desired.
Notes
Sprinkle crushed graham crackers on top for extra crunch. For a healthier twist, use low-fat cream cheese and sugar-free pudding mix.