No-Bake Strawberry Eclair Cake
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In the world of dessert, there are classics, and then there are classics with a twist. Enter No-Bake Strawberry Eclair Cake, a delicious dessert that marries the tradition of a beloved pastry with the ease of a no-bake dessert.
This dessert recipe is a perfect combo of graham crackers, creamy vanilla pudding, and sweet strawberry filling. It’s perfect for anyone who craves a sugary treat without the fuss of spending hours in the kitchen.
Why You’ll Love Strawberry Eclair Cake
- Quick and Easy: The beauty of this dessert is that it requires no baking. You won’t break a sweat in the kitchen, making it perfect for when you want a sweet treat without the hassle.
- Creamy Layers: Picture this — layers of graham crackers, pudding mix, and whipped cream come together to create the perfect balance of flavors. The sweetness of the strawberry pie filling perfectly complements the subtle vanilla notes in the filling.
- Perfect for Any Occasion: Whether you’re hosting a family gathering, a potluck, or just want to end a weeknight dinner on a sweet note, it’s an ideal dessert to share with friends and family.
- Make-Ahead Dessert: The cake can be prepared in advance and chilled in the refrigerator. As it sets, the flavors meld, enhancing the overall deliciousness.
- Endless Customization: While the base recipe is delightful on its own, you can get creative by garnishing it with fresh strawberries or a drizzle of chocolate sauce. It’s the perfect dessert for your creative touch.
Ingredients
- Strawberry pie filling
- French vanilla instant pudding and pie filling
- Milk
- Whipped cream
- Graham crackers
How To Make Strawberry Eclair Cake
- In a bowl, combine the instant pie filling and milk until the mixture thickens.
- Fold in the whipped cream until everything is well incorporated.
- Line a 7x10x2-inch deep baking dish with graham crackers to form the base.
- Add half of the pudding mix on top of the graham cracker layer.
- Place another layer of graham crackers and repeat with the remaining pudding mixture.
- Finish with the final layer of graham crackers, and top it all off with the strawberry pie filling.
- Cover the dish and place it in the fridge for at least 4 hours to set up.
Commonly Asked Questions
Absolutely! Feel free to get creative with different fruit fillings like cherry, blueberry, or raspberry to switch things up.
Homemade whipped cream can be a delightful addition to this recipe. Simply whip heavy cream until stiff peaks form, and then fold it into the vanilla filling.
Yes, you can substitute gluten-free graham crackers for regular ones. The taste and texture will be equally delightful.
Store in the fridge for up to 5 days. You can also freeze it in individual portions or as a whole for up to 3 months. When you’re ready to eat it, eat it immediately from the fridge or let it thaw overnight in the fridge if frozen.
No-Bake Strawberry Eclair Cake
Equipment
- Measuring cups/spoons
- 7x10x2-inch deep baking dish
Video
Ingredients
- 2 (5.1-ounce packages) French vanilla instant pie filling
- 5 cups milk
- 8 ounces whipped cream
- 21 graham crackers
- 21 ounces canned strawberry pie filling
Instructions
- In a bowl, mix together the vanilla pudding and milk until thickened.
- Fold in the whipped cream.
- Line a 7x10x2-inch deep baking dish with graham crackers, add half of the pudding mix, and add another layer of graham crackers. Repeat and top with a graham cracker layer, and then top with the strawberry pie filling.
- Cover and place in the fridge for 4 hours to set up. Enjoy!
Notes
Nutrition
Strawberry Eclair Cake is a no-fuss dessert that combines the goodness of creamy layers with the sweetness of strawberries. It’s quick, easy to prepare, and perfect for any occasion. So, why wait? Give this recipe a try, and enjoy a slice of sweet bliss in every bite!
Hi! Can I use cool whip for the whip creme? Thank you.
YES!
Can you freeze leftovers that it will come out of the freezer basically the same way it went in? It was delicious but I am cutting back on sugar and don’t want to eat the leftovers every day or it go to waste.
We have never frozen this. With that said, I would be worried the defrost cause some textural changes. What if you cut the recipe in 1/2 or 1/4’s?