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Strawberries And Cream Eclair Cake

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Fresh strawberries, fluffy cheesecake pudding, graham crackers, and sweet strawberry frosting create a creamy no bake dessert that is perfect for summer gatherings.

Ingredients

3.4 oz box cheesecake-flavored instant pudding mix

1½ cups whole milk

8 oz whipped topping, thawed

14.4 oz box graham crackers

1 lb fresh strawberries, washed, hulled, and sliced (about 3 cups)

16 oz container store-bought strawberry frosting

Instructions

In a large mixing bowl, whisk together the cheesecake-flavored pudding mix and milk until thickened, about 2 minutes.

Gently fold in the thawed whipped topping until smooth and fully combined.

Arrange a single layer of graham crackers in the bottom of a 9×13-inch baking dish.

Spread half of the pudding mixture evenly over the graham crackers.

Add a layer of sliced fresh strawberries over the pudding mixture.

Place another layer of graham crackers on top of the strawberries.

Spread the remaining pudding mixture over the graham crackers.

Add another layer of sliced strawberries.

Place a final layer of graham crackers on top.

Microwave the strawberry frosting for 10–15 seconds until pourable (make sure the metal seal is removed before heating).

Pour the warm frosting over the top layer of graham crackers and spread evenly to cover the surface.

Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours or overnight so the graham crackers soften and the flavors blend.

Slice into 12 squares (3 × 4 slices) and garnish with extra fresh strawberries if desired.

Notes

Chilling overnight gives the best texture and flavor.

You can substitute vanilla pudding if cheesecake pudding is unavailable.

For extra flavor, add a thin layer of strawberry jam with the strawberries.

Store leftovers in the refrigerator for up to 3 days.

Find it online: https://allrecipesmade.com/strawberries-and-cream-eclair-cake/