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Strawberry Eclair Cake

A delicious no-bake strawberry eclair cake with layers of graham crackers, fresh strawberries, and a creamy filling topped with chocolate frosting.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 15
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 14 ounce Honey Graham Crackers
  • 3 ounce Instant Cheesecake JELL-O Pudding mix
  • 2.5 cups milk
  • 12 ounce Cool Whip
  • 1 pint fresh strawberries hulled and sliced
  • 2 ounce unsweetened baking chocolate melted
  • 2 teaspoons light corn syrup
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter melted
  • 1.5 cups powdered sugar
  • 2 tablespoons milk

Method
 

Preparation Steps
  1. Mix pudding mix with milk using a whisk. Beat for about 2 minutes, by hand. Fold in Cool Whip, set aside.
  2. Layer a 13x9 baking dish with one layer of graham crackers. Top with half of the pudding mix. Lay half of the sliced strawberries on top of the pudding. Repeat the layers with graham crackers, remaining pudding, and strawberries. Top with one more layer of graham crackers.
  3. For the frosting, mix melted baking chocolate with corn syrup. Add vanilla, butter, powdered sugar, and milk. Whisk thoroughly until smooth. Spread over top layer of graham crackers.
  4. Cover and refrigerate cake for 2 hours or overnight. ENJOY!

Notes

This strawberry eclair cake is easy to prepare and perfect for a summer dessert.