This Strawberry Eclair Cake is a no-bake dessert that’s as easy to make as it is delicious! Layers of creamy cheesecake pudding, fresh strawberries, graham crackers, and a luscious strawberry frosting come together to create a refreshing and indulgent treat. Perfect for potlucks, parties, or anytime you’re craving something sweet, this cake is sure to be a crowd-pleaser.
Ingredients
1 box (3.4 oz) cheesecake instant pudding mix
1½ cups whole milk
8 oz whipped topping (Cool Whip or homemade), thawed
1 box (about 20–24 sheets) graham crackers
1 lb fresh strawberries, hulled and sliced
1 container (16 oz) strawberry frosting
Instructions
Step 1: Prepare the Cheesecake Pudding Layer
In a large mixing bowl, whisk together the cheesecake pudding mix and whole milk until smooth and slightly thickened (about 2 minutes).
Gently fold in the whipped topping until fully incorporated. The mixture should be light and creamy. Set aside.
Step 2: Assemble the Cake
Line the bottom of a 9×13-inch baking dish with a single layer of graham crackers, trimming them if necessary to fit snugly.
Spread half of the cheesecake pudding mixture evenly over the graham cracker layer.
Arrange half of the sliced strawberries over the pudding layer, spreading them out evenly.
Add another layer of graham crackers on top of the strawberries.
Spread the remaining cheesecake pudding mixture over the second graham cracker layer.
Top with the remaining sliced strawberries.
Step 3: Add the Final Graham Cracker Layer
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