Strawberry Eclair Cake: sweet, chilled, and irresistibly creamy

Here’s a delicious Strawberry Eclair Cake recipe that’s sweet, chilled, and irresistibly creamy — perfect for any occasion!

Strawberry Eclair Cake

Ingredients:

• 1 (12 oz) box graham crackers

• 2 (3.4 oz) packages instant vanilla pudding mix

• 3 cups cold milk

• 1 (8 oz) container whipped topping (like Cool Whip), thawed

• 4 cups fresh strawberries, sliced

• 1 cup powdered sugar

• 8 oz cream cheese, softened

• 1 tsp vanilla extract

Instructions:

1. Prepare the pudding:
   In a large bowl, whisk together the instant vanilla pudding mix and cold milk until it thickens (about 2 minutes). Set aside.

2. Make the cream cheese layer:
   In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.

3. Fold in whipped topping:
   Gently fold the whipped topping into the cream cheese mixture until combined.

4. Combine cream cheese mixture and pudding:
   Fold the vanilla pudding into the cream cheese and whipped topping mixture. This will be your creamy filling.

5. Layer the cake:

   • In a 9×13-inch dish, spread a thin layer of the cream filling.

   • Arrange a layer of graham crackers over the filling.

   • Spread about half of the cream filling over the crackers.

   • Add a layer of sliced strawberries on top of the cream filling.

   • Repeat the graham cracker layer, cream filling, and strawberries.

   • Finish with a final layer of graham crackers.

6. Chill:
   Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to let the graham crackers soften and flavors meld.

7. Serve:
   Before serving, you can garnish the top with additional strawberries or a drizzle of chocolate if desired. Slice and enjoy!