Description
This no-bake Strawberry Éclair Cake is a simple and delicious dessert that tastes like a mix between a strawberry shortcake and a creamy éclair. Layers of graham crackers, whipped topping, vanilla pudding, and fresh strawberries come together to make the ultimate crowd-pleaser—no oven required!
Ingredients
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1 box (3.4 oz) instant vanilla pudding mix
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1 1/2 cups cold milk
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1 (8 oz) tub whipped topping (like Cool Whip), thawed
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1 lb fresh strawberries, sliced
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1 box graham crackers (about 18 whole crackers)
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1/2 cup strawberry jam or preserves
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Optional: white chocolate shavings or extra whipped cream for garnish
Instructions
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In a large mixing bowl, whisk together the instant pudding mix and cold milk until smooth and slightly thickened (about 2 minutes).
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Gently fold in the whipped topping until fully combined and fluffy.
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Spread a thin layer of the pudding mixture on the bottom of a 9×13-inch baking dish.
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Add a single layer of graham crackers over the pudding.
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Spread ⅓ of the remaining pudding mixture over the graham crackers.
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Add a layer of sliced strawberries over the pudding.
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Repeat layers two more times: graham crackers, pudding, strawberries.
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For the top layer, gently warm the strawberry jam in the microwave (about 15–20 seconds) and drizzle or spread it over the strawberries.
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Cover and refrigerate for at least 4 hours, or overnight for best texture.
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Garnish with white chocolate shavings or extra whipped cream before serving, if desired.
Notes
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This dessert is best when chilled overnight to let the layers soften and flavors blend.
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You can substitute vanilla pudding with cheesecake pudding for a richer flavor.
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Frozen strawberries can be used, but thaw and drain them well first.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of dish)
- Calories: 240
- Sugar: 19g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg