No Bake Strawberry Chocolate Eclair Cake Recipe
This No Bake Strawberry Chocolate Eclair Cake is a delightful layered dessert combining creamy cheesecake and chocolate pudding with fresh strawberries and graham crackers. The easy assembly and no-bake preparation make it perfect for warm days or when you want a fuss-free, impressive dessert. Chilling the cake allows the graham crackers to soften, creating an eclair-like texture topped with sweet strawberry frosting.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 5 hours 20 minutes (including chilling time)
- Yield: 16 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Cheesecake Layer
- 3.4 ounces cheesecake pudding mix (instant only)
- 1 1/2 cups 2% milk (cold)
- 4 ounces whipped topping, thawed (like Cool Whip, half an 8-ounce container)
Chocolate Layer
- 3.4 ounces chocolate pudding mix (instant only)
- 1 1/2 cups 2% milk (cold)
- 4 ounces whipped topping, thawed (like Cool Whip, half an 8-ounce container)
Additional Ingredients
- 20 pieces graham cracker sheets (about 2 ½ sleeves)
- 1 ½ pounds fresh strawberries (diced)
- 16 ounces strawberry frosting (premade)
Instructions
- Making The Cheesecake Instant Pudding: In a large mixing bowl, combine the cheesecake pudding mix with 1 ½ cups of cold 2% milk. Whisk thoroughly until the mixture is smooth and well combined. Fold in half of the thawed whipped topping using a silicone spatula. Set this cheesecake pudding mixture aside.
- Making The Chocolate Instant Pudding: In a separate large bowl, whisk the chocolate pudding mix together with another 1 ½ cups of cold 2% milk until smooth. Gently fold in the remaining half of the whipped topping with a silicone spatula, then set this chocolate pudding mixture aside.
- Layering The Icebox Cake - First Layer: Arrange a complete layer of graham cracker sheets along the bottom of a 9×13 inch pan, ensuring they cover the base evenly.
- Adding The Chocolate Pudding and Strawberries: Spread the prepared chocolate pudding mixture evenly over the graham cracker layer. Then sprinkle about half of the diced fresh strawberries over the chocolate pudding layer.
- Second Layer Assembly: Add another full layer of graham cracker sheets on top of the strawberries and chocolate pudding. Spread the cheesecake pudding mixture evenly over this second graham cracker layer, then sprinkle the remaining diced strawberries on top.
- Final Graham Cracker Layer: Finish by laying a final complete layer of graham cracker sheets on top of the cheesecake pudding and strawberries.
- Initial Refrigeration: Cover the pan with plastic wrap and refrigerate the layered cake for 30 minutes to begin softening the crackers.
- Adding Strawberry Frosting: Warm the strawberry frosting in the microwave for 15 to 20 seconds to soften it slightly, then stir well. Spread the softened frosting evenly over the top graham cracker layer.
- Final Chill: Cover the cake again and return it to the refrigerator. Chill it for at least 5 hours for the best texture, but chilling overnight is recommended for easier slicing and enhanced flavor melding.
- Serving: Once fully chilled, slice the cake into 16 servings and enjoy this refreshing, no-bake strawberry chocolate eclair cake.
Notes
- For best results, use fresh, ripe strawberries for sweetness and texture.
- Chilling overnight is recommended to allow flavors to meld and for the graham crackers to soften fully.
- If you prefer a thicker cake, add an extra layer of graham crackers and pudding mixture accordingly, adjusting the quantities.
- Ensure all ingredients, especially the milk and whipped topping, are cold to achieve the best pudding consistency.
- The strawberry frosting can be substituted with homemade strawberry glaze or fresh strawberry sauce if desired.
