Description
An easy-to-make Strawberry Éclair Cake that transforms classic éclair flavors into a delightful layered dessert featuring fresh strawberries and rich vanilla pudding.
Ingredients
Scale
- 1 package Graham Crackers
- 2 packages Instant Vanilla Pudding (3.4 ounces each)
- 4 cups Milk
- 1 cup Whipped Topping
- 1 cup Fresh Strawberries, sliced
- 1 cup Powdered Sugar
- 1/2 cup Butter, softened
- 1 teaspoon Vanilla Extract
Instructions
- In a large bowl, whisk together the instant pudding and milk until smooth. Let it sit for 5 minutes to thicken.
- Fold in the whipped topping gently until combined.
- Grab your 9×13 dish and layer graham crackers to cover the bottom.
- Spread half of the thickened pudding mixture over the graham crackers.
- Layer half of the sliced strawberries over the pudding.
- Repeat the process with another layer of graham crackers followed by the remaining pudding mixture.
- Top this with the rest of the strawberries.
- In a separate bowl, mix the powdered sugar, softened butter, and vanilla extract until smooth. Spread this over the top layer.
- Refrigerate for at least 4 hours or overnight.
Notes
This cake tastes even better the day after you make it. Feel free to swap the strawberries for other fruits for a different flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg