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Strawberry Eclair Cake

A delicious no-bake strawberry eclair cake layered with graham crackers, fresh strawberries, and creamy filling, topped with rich 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
  • 2 package Instant Cheesecake JELL-O Pudding mix
  • 2.5 cups milk
  • 12 ounce Cool Whip (thawed)
  • 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 2.5 cups milk using a whisk. Beat for about 2 minutes, then fold in Cool Whip and set aside.
  2. Layer a 9x13 inch baking dish with one layer of graham crackers. Spread half of the pudding mixture over the crackers. Add a layer of sliced strawberries, then repeat with remaining crackers, pudding, and strawberries. Top with an extra layer of graham crackers.
  3. Prepare the chocolate frosting by mixing melted chocolate with corn syrup. Add vanilla, melted butter, powdered sugar, and remaining 2 tablespoons milk. Whisk until smooth. Spread over the top layer of crackers.
  4. Cover and refrigerate the cake for at least 2 hours or overnight before serving.

Notes

A light and flavorful dessert perfect for summer gatherings or a sweet treat.