Strawberry No-Bake Eclair Cake
Easy Strawberry No-Bake Eclair Cake with layers of soft graham crackers, fresh strawberry cream filling, and smooth chocolate glaze — make-ahead summer dessert ready with no oven.
Equipment
- 9x13-inch baking dish
- large mixing bowl
- Hand mixer
- spatula
- Small saucepan
Ingredients
Filling
- 8 oz full-fat block cream cheese, softened room temperature
- 3.4 oz instant strawberry pudding mix (1 box)
- 1.5 cups cold whole milk
- 2 cups Cool Whip or whipped cream
- 1 cup fresh strawberries, diced patted completely dry
Layers
- 1 box full-sheet graham crackers about 3 sleeves
Chocolate Glaze
- 0.5 cup chocolate chips
- 0.25 cup heavy cream
Garnish
- fresh strawberry slices for topping
Instructions
- Beat the softened cream cheese in a large bowl until completely smooth with no lumps.
- In a separate bowl, whisk the strawberry pudding mix with the cold milk for 2 minutes until slightly thickened.
- Pour the pudding mixture into the cream cheese and beat until fully combined and smooth.
- Fold in the Cool Whip with gentle strokes to keep the filling light and fluffy.
- Fold in the diced strawberries that have been patted completely dry.
- Lightly grease a 9x13-inch baking dish. Layer the bottom with full-sheet graham crackers, breaking pieces as needed to fill gaps.
- Spread half the strawberry filling evenly over the first graham cracker layer.
- Add a second layer of graham crackers. Spread the remaining filling over the top.
- Add a final layer of graham crackers over the filling.
- Melt the chocolate chips with the heavy cream in a small saucepan over low heat, stirring until smooth. Let cool for 5 minutes.
- Pour and spread the chocolate glaze evenly over the top graham cracker layer.
- Cover and refrigerate overnight or for at least 8 hours.
- Slice and serve cold, topped with fresh strawberry slices if desired.
Notes
Beat cream cheese completely smooth before adding anything else. Pat strawberries dry to prevent a runny filling. Let the chocolate glaze cool slightly before spreading. Refrigerate at least 8 hours — overnight gives the best texture. Run a hot wet knife between slices for clean cuts.