Description
No-Bake Strawberry Eclair Cake is a creamy, fruity, and refreshing dessert layered with graham crackers, pudding, and strawberry pie filling. This easy, no-oven treat is perfect for potlucks, parties, and warm-weather gatherings. Make it ahead and keep it chilled until ready to serve!
Ingredients
Scale
21 oz strawberry pie filling
2 (5.1 oz) packages French vanilla instant pudding mix
5 cups milk
8 oz whipped topping (like Cool Whip)
21 graham crackers
Instructions
- Prepare the Pudding Mixture: In a large bowl, whisk together the instant pudding mix and milk until the mixture thickens. This should take about 2 minutes.
- Incorporate Whipped Topping: Gently fold the whipped topping into the pudding mixture until well combined, creating a light and fluffy filling.
- Assemble the Layers:
- In a 7x10x2-inch deep baking dish, place a single layer of graham crackers to cover the bottom.
- Evenly spread half of the pudding mixture over the bottom layer of graham crackers, smoothing it out with a spatula.
- Place another layer of graham crackers on top of the pudding.
- Pour and spread the remaining pudding mixture over the second graham cracker layer, ensuring full coverage.
- Top with a final layer of graham crackers.
- Add the Strawberry Topping: Evenly spread the strawberry pie filling over the top layer of graham crackers.
- Chill the Cake: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until the graham crackers have softened and the layers have set.
- Serve and Enjoy: Once set, slice the cake into squares and serve chilled.
Notes
For clean slices, use a hot, sharp knife and wipe between cuts.
Fresh whipped cream can replace store-bought topping for a homemade touch.
Best enjoyed within 3 days of preparation.
Not suitable for freezing due to texture changes.
- Prep Time: 25 minutes Chill Time: 4 hours
- Cook Time: 0 minutes