Strawberry Eclair Cake
A delightful no-bake dessert featuring layers of creamy filling, fresh strawberries, and white chocolate frosting, perfect for summer gatherings and special occasions.
Servings: 12 servings
Calories: 250kcal
Ingredients
For the crust and filling
- 2 sleeves graham crackers
- 1 box instant vanilla pudding mix (3.4 oz)
- 1.5 cups cold milk
- 1 package cream cheese (8 oz, softened)
- 1 tub whipped topping (Cool Whip, 8 oz)
- 2 cups fresh strawberries, sliced
For the frosting
- 0.5 cups heavy cream
- 0.5 cups white chocolate chips
- 0.5 tsp strawberry extract
- 1 drop pink gel food coloring (optional) For visual appeal
Instructions
Make the Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the instant vanilla pudding mix and cold milk, and continue beating until thickened.
- Gently fold in the whipped topping to achieve a uniform texture.
Layer It Up
- In a 9×13 inch dish, place a layer of graham crackers to form the bottom.
- Spread half of the creamy filling over the crackers.
- Scatter sliced strawberries over the filling.
- Add another layer of graham crackers, then the remaining filling and strawberries.
- Finish with a final layer of graham crackers on top.
Make the Frosting
- In a small saucepan, heat heavy cream until it simmers.
- Pour hot cream over white chocolate chips and let sit for 2 minutes.
- Stir until smooth, then incorporate the strawberry extract and food coloring if desired.
Frost & Chill
- Spread the strawberry frosting over the top layer of graham crackers.
- Cover the dish with plastic wrap or a lid and refrigerate for at least 6 hours, preferably overnight.
Slice & Serve
- Once chilled, cut the dessert into squares for serving.
- Optionally, top with extra strawberries before serving.
Notes
Consider adding crushed nuts or graham cracker crumbs for texture. You can also use flavored cream cheese for added depth.