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

1 box (3.4 oz) instant vanilla pudding mix
1 ½ cups cold milk
1 (8 oz) tub whipped topping (like Cool Whip), thawed
1 lb fresh strawberries, sliced
1 box graham crackers (about 18 whole crackers)
½ cup strawberry jam or preserves
Optional: white chocolate shavings or extra whipped cream for garnish

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Instructions

In a large mixing bowl, whisk together the instant pudding mix and cold milk until smooth and slightly thickened (about 2 minutes).
Gently fold in the whipped topping until fully combined and fluffy.
Spread a thin layer of the pudding mixture on the bottom of a 9×13-inch baking dish.
Add a single layer of graham crackers over the pudding.
Spread ⅓ of the remaining pudding mixture over the graham crackers.
Add a layer of sliced strawberries over the pudding.
Repeat layers two more times: graham crackers, pudding, strawberries.
For the top layer, gently warm the strawberry jam in the microwave (about 15–20 seconds) and drizzle or spread it over the strawberries.
Cover and refrigerate for at least 4 hours, or overnight for best texture.
Garnish with white chocolate shavings or extra whipped cream before serving, if desired.

Notes

This dessert is best when chilled overnight to let the layers soften and flavors blend.
You can substitute vanilla pudding with cheesecake pudding for a richer flavor.
Frozen strawberries can be used, but thaw and drain them well first.