I stole this recipe for Strawberry Éclair Cake from Spaceshipsandlaserbeams.com. This icebox cake is perfect for a hot summer day. Cheesecake pudding mix and milk are whisked together and set aside to thicken before folding in whipped topping. Then graham crackers are placed on the bottom of a 9×13 pan. Next half of the pudding mixture is spread on top of the crackers. Sliced strawberries are added on top. The layers are repeated, finishing with one more layer of graham crackers. A can of strawberry frosting is melted and poured on top. Then the cake is covered and refrigerated several hours before serving. Everyone will love this chilled cake.

The ingredients for this recipe are: 3.4 oz box cheesecake flavored instant pudding mix, 1 ½ cups whole milk, 8 oz thawed whipped topping, 14.4 oz graham crackers, 1 lb fresh strawberries and 16 oz store bought strawberry frosting

In a large mixing bowl, whisk together the cheesecake pudding mix and milk until it thickens, usually within a couple of minutes. Set aside.

Gently fold in the thawed whipped topping.

In a 9×13 baking dish, lay a single layer of graham crackers to cover the bottom. Then pour half of the pudding mixture over the graham crackers to cover the bottom.

Spread the pudding mix evenly on top of the crackers, then add a layer of sliced fresh strawberries on top on the pudding mixture.

Add another layer of graham crackers over the strawberries. Pour the remaining pudding mixture over the second layer of graham crackers. Then add another layer of sliced strawberries. Finally add one more layer of graham crackers on top.

Heat the canned strawberry frosting in the microwave for 10 to 15 minutes to make it pourable. Pour the warm strawberry frosting over the top of the cake, spreading it evenly to cover the entire surface.

Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours or overnight to allow the graham crackers to soften and the flavors to meld. When ready to serve, carefully use a sharp knife to slice 12 pieces of cake.

If you liked this recipe for Strawberry Éclair Cake then you can also try Strawberry Shortcake Lush or No Bake Strawberry Jello Lasagna.

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Strawberry Éclair Cake

Cheesecake pudding mix and milk are whisked together and set aside to thicken before folding in whipped topping. Then graham crackers are placed on the bottom of a 9×13 pan. Next half of the pudding mixture is spread on top of the crackers. Sliced strawberries are added on top. The layers are repeated, finishing with one more layer of graham crackers. A can of strawberry frosting is melted and poured on top. Then the cake is covered and refrigerated several hours before serving.

Course Dessert

Prep Time 15 minutes

Refrigeration Time 4 hours

Servings 12 people

Ingredients

• 3.4 oz box cheesecake flavored instant pudding mix
• 1 ½ cups whole milk
• 8 oz thawed whipped topping
• 14.4 oz graham crackers
• 1 lb fresh strawberries washed, hulled and sliced
• 16 oz store bought strawberry frosting

Instructions

1. In a large mixing bowl, whisk together the cheesecake pudding mix and milk until it thickens, usually within a couple of minutes. Set aside.
2. Gently fold in the thawed whipped topping.
3. In a 9×13 baking dish, lay a single layer of graham crackers to cover the bottom.
4. Pour half of the pudding mixture over the graham crackers to cover the bottom.
5. Add a layer of sliced fresh strawberries on top on the pudding mixture.
6. Add another layer of graham crackers over the strawberries.
7. Pour the remaining pudding mixture over the second layer of graham crackers.
8. Add another layer of sliced strawberries.
9. Add one more layer of graham crackers on top.
10. Heat the canned strawberry frosting in the microwave for 10 to 15 minutes to make it pourable. (Be sure to remove all of the metal seal before heating in the microwave)
11. Pour the warm strawberry frosting over the top of the cake, spreading it evenly to cover the entire surface.
12. Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours or overnight to allow the graham crackers to soften and the flavors to meld.
13. When ready to serve, carefully use a sharp knife to slice 12 pieces of cake. Garnish with extra strawberries.

Recipe Notes

The milk needs to be very cold when mixing with pudding mix. Slice the strawberries the same thickness to help keep the layers even.