Description

This Strawberry Éclair Cake is a no-bake dream made with layers of graham crackers, creamy vanilla pudding, fresh strawberries, and whipped topping. It’s finished with a smooth strawberry glaze or drizzle and chilled until soft and cake-like. A perfect make-ahead dessert for spring, summer, or any gathering!

Ingredients

Units Scale

1 box (3.4 oz) instant vanilla pudding mix

1 1/2 cups cold milk

1 (8 oz) container whipped topping (like Cool Whip), thawed

1 sleeve (about 9 sheets) graham crackers

2 cups fresh strawberries, sliced

Strawberry Glaze (Optional but Recommended):

1 cup fresh or frozen strawberries

1/4 cup sugar

1 tablespoon cornstarch

2 tablespoons water

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Instructions

In a medium bowl, whisk together the pudding mix and cold milk for 2 minutes until it starts to thicken.
Gently fold in the whipped topping until smooth and fluffy.
In an 8×8 or 9×9-inch baking dish, add a single layer of graham crackers, breaking them to fit as needed.
Spread half of the pudding mixture over the graham crackers.
Add a layer of sliced strawberries.
Repeat with another layer of graham crackers, the remaining pudding mixture, and more strawberries on top.
(Optional) For the glaze: In a small saucepan, combine strawberries and sugar over medium heat. In a separate bowl, mix cornstarch and water, then stir into the strawberries. Simmer until thickened, about 5 minutes. Cool slightly, then spoon or drizzle over the top layer.
Cover and refrigerate the cake for at least 4 hours or overnight for best texture.

Slice and serve chilled!

Notes

You can double the recipe and use a 9×13-inch pan for a crowd.
Try layering with crushed freeze-dried strawberries for extra strawberry flavor.
For a twist, add a layer of cream cheese blended with powdered sugar under the pudding.