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This no-bake strawberry eclair cake transforms simple ingredients into an elegant dessert with layers of graham crackers, creamy pudding, and fresh strawberries.
Essential Ingredients:
- Instant cheesecake pudding mix: Creates silky filling
- Fresh strawberries: Choose ripe, sweet berries
- Graham crackers: Form tender cake layers
- Whipped topping: Lightens the filling
- Strawberry frosting: Provides sweet finish
The key to success is allowing enough chill time for the graham crackers to soften perfectly.
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Detailed Instructions:
- Make Filling
- Whisk pudding mix with cold milk
- Let thicken slightly
- Fold in whipped topping gently
- Keep mixture light and fluffy
- Layer Base
- Place graham crackers in pan
- Cover with half pudding mixture
- Add sliced strawberries
- Press gently to adhere
- Build Layers
- Repeat graham cracker layer
- Add remaining pudding
- Layer more strawberries
- Top with crackers
- Finish and Chill
- Warm frosting until pourable
- Spread evenly over top
- Cover and refrigerate 4+ hours
- Better if chilled overnight
Storage Tips:
- Refrigerate up to 3 days
- Cover tightly to prevent drying
- Not ideal for freezing
- Best served well-chilled
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Chef's Tips:
- Layer strawberries evenly for consistent bites
- Break graham crackers carefully to fit pan
- Check frosting temperature before pouring
- Garnish with fresh berries before serving
This dessert improves after 24 hours as layers meld and crackers soften to cake-like texture.
Frequently Asked Questions
- → Can I make this ahead?
- Yes, prepare up to 24 hours ahead. Keeps well in fridge for 3 days.
- → Why chill so long?
- Chilling softens crackers and helps layers set properly.
- → Can I use other berries?
- Yes, try raspberries or mixed berries with matching frosting.
- → Can I use homemade whipped cream?
- Yes, but whipped topping holds shape better for longer.
- → How to store leftovers?
- Keep covered in fridge up to 3 days. Don't freeze.