Name: Strawberry Éclair Cake (Easy No-Bake Strawberry Dessert)
Ingredients: 1 box (3.4 oz) instant vanilla or cheesecake pudding mix; 2 cups cold milk; 8 oz whipped topping, thawed; 1 box graham crackers; 2–3 cups fresh strawberries, sliced; 1 cup strawberry frosting or chocolate frosting(or homemade glaze, optional)

Ingredients

Scale

1 box (3.4 oz) instant vanilla or cheesecake pudding mix
2 cups cold milk
8 oz whipped topping, thawed
1 box graham crackers
2–3 cups fresh strawberries, sliced

Frosting Layer

1 cup strawberry frosting or chocolate frosting
(or homemade glaze, optional)

Instructions

Step 1: Make the Pudding Filling

In a large mixing bowl, whisk together the instant pudding mix and cold milk for about 2 minutes until thickened. Gently fold in the whipped topping until smooth and creamy.

Step 2: Prepare the Dish

Lightly grease or line a 9×13-inch baking dish. Arrange a single layer of graham crackers across the bottom, breaking them as needed to fit evenly.

Step 3: Layer the Cake

Spread half of the pudding mixture evenly over the graham crackers. Add a layer of sliced strawberries, distributing them evenly.

Step 4: Repeat the Layers

Add another layer of graham crackers, followed by the remaining pudding mixture and another layer of strawberries. Finish with a final layer of graham crackers on top.

Step 5: Frost and Chill

Spread frosting evenly over the top layer of graham crackers. Cover and refrigerate for at least 6 hours, preferably overnight, to allow layers to soften and set.

Notes

Use instant pudding only—not cook-and-serve.
Slice strawberries thin for even layers.
Chill overnight for the best texture.
Do not rush chilling time—the cake needs it to set properly.