Strawberry Eclair Cake

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Ingredients

  • 1 box graham crackers
  • 2 cups sliced fresh strawberries
  • 2 (3.4 oz) boxes instant vanilla pudding mix
  • 3 cups cold milk
  • 1 (8 oz) container whipped topping (like Cool Whip), thawed
  • 1 cup semisweet chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. In a large bowl, whisk together the pudding mix and cold milk until thickened (about 2 minutes).
  2. Gently fold in the whipped topping until smooth and fully combined.
  3. In a 9×13-inch baking dish, arrange a single layer of graham crackers to cover the bottom.
  4. Spread half of the pudding mixture over the graham crackers.
  5. Top with half of the sliced strawberries.
  6. Add another layer of graham crackers, then spread the remaining pudding mixture on top.
  7. Top with the remaining sliced strawberries and finish with a final layer of graham crackers.
  8. To make the chocolate ganache: Heat the heavy cream in a small saucepan until just simmering. Pour over the chocolate chips in a bowl and let sit for 2–3 minutes, then stir until smooth.
  9. Pour the ganache over the top graham cracker layer and spread evenly.
  10. Cover and refrigerate for at least 4 hours or overnight to let the graham crackers soften.
  11. Slice, serve chilled, and enjoy your delicious Strawberry Eclair Cake! 🍓✨

If you’d like, I can help you tweak it — for example, adding a strawberry glaze, a cream cheese layer, or tips for decoration. Want that?

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