Strawberry Chocolate Eclair Cake (Icebox Cake)
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Summer desserts should be easy, and this no bake strawberry chocolate eclair cake delivers. Layers of cheesecake pudding, chocolate pudding, fresh strawberries, and graham crackers all topped with strawberry frosting, not a single minute of oven time required. Cool, creamy and your family will be begging for you to make it again!
Why We Love No Bake Strawberry Chocolate Eclair Cake
- No oven needed – Perfect for warm days when turning on the oven just isn’t happening and you still want something homemade.
- Dessert is already done – Make it the night before and stick it in the fridge, which is a lifesaver for busy days, weekend parties, or when you just don’t want to think about dessert later.
- Chocolate, cheesecake, and strawberry in every bite – My family loved the chocolate eclair cake and lemon eclair cake so much I had to come up with a new flavor, and this strawberry chocolate version did not disappoint. These three flavors are just meant to be together (like a fancy strawberry chocolate eclair, but so much easier!), and somehow this easy no-bake dessert always disappears fast.
Ingredients For No Bake Strawberry Chocolate Eclair Cake
Find the full printable recipe with specific measurements and directions below in the recipe card.
- cheesecake pudding mix – instant only
- chocolate pudding mix – instant only
- 2% milk cold, you can use whatever milk you prefer
- whipped topping thawed, like cool whip
- graham cracker sheets about 2 ½ sleeves
- fresh strawberries diced, frozen strawberries can be used also but you’ll need to dice them up a little smaller or they may not be great to bite into
- strawberry frosting
Kristy’s Tip For Success
I thought about topping this cake with chopped strawberries, but after testing it I learned that fresh berries on frosting don’t hold up well. They wilt and release liquid that just sits on top rather than absorbing in.
Inside the cake it’s fine because the liquid just gets absorbed into the layers. This works on my no-bake strawberry cream cheese icebox cake topping too, because the cream cheese layer soaks it right up, but frosting just doesn’t do the same thing.
How To Make No Bake Strawberry Chocolate Eclair Cake
Making The Cheesecake Instant Pudding
- To a large mixing bowl, add the cheesecake pudding mix and 1 ½ cups cold milk. Mix well until combined with a whisk. Add half of the whipped topping and mix it with a silicone spatula into the pudding mixture. Set to the side.
Making The Chocolate Instant Pudding
- To a second large bowl, add the chocolate pudding mix and 1 ½ cups cold milk. Mix well until combined with a whisk. Add the second half the whipped topping and mix it with a silicone spatula into the pudding mixture. Set to the side.
Layering The Icebox Cake
- Lay graham cracker sheets along the bottom of a 9×13 pan to form a full layer.
- Spread the chocolate pudding mixture on top of the graham cracker layer. Sprinkle about half of the strawberries on top of the chocolate pudding mixture.
- Arrange another layer of graham crackers on top of the strawberries and chocolate pudding, followed by the cheesecake pudding mixture. Sprinkle the remaining half of the strawberries over top of the cheesecake pudding layer. Finish by adding a final layer of graham crackers to the top of the pudding.
- Cover and refrigerate the baking dish for 30 minutes.
- Place the strawberry frosting in the microwave for 15-20 seconds, then stir well. Spread the frosting evenly over the top of the eclair cake.
- Cover the eclair cake and return it to the refrigerator. Chill for at least 5 hours but it slices more easily if you chill overnight. Then slice, serve and enjoy!
Give It The Full Chill Time!
The graham crackers need at least a couple hours to soften into cake-like layers. If you slice it too early, it won’t have that classic eclair cake texture yet. An overnight chill can be even better if you can!
Tips For The Best Strawberry Chocolate Eclair Cake
- Use cold milk for the pudding – This helps the pudding set up properly, so your layers stay thick and creamy instead of runny.
- Let the whipped topping sit out for a few minutes – If it’s too frozen, it won’t mix smoothly. Better to let it sit out a few more minutes.
- Cover the graham crackers completely – Break pieces of the crackers to make a full layer so you don’t have big gaps. This can help the cake hold together better when slicing.
- Give it enough time to chill – The graham crackers soften and turn into cake-like layers, so don’t rush it. Overnight is even better if you can.
- Warm the frosting just enough – You want it easy to spread, not hot. If it’s too warm, it can get too thin and slide around.
- Slice with a sharp knife and wipe between cuts – This keeps the layers looking neat instead of smearing together.
Strawberry Chocolate Eclair Cake Variation Ideas
Add Chocolate Chips – I’m not telling you what to do but adding a layer of chocolate chips whereever your heart demands would be delicious. The mini chocolate chips may work even better since this is a cold and creamy dessert, but I haven’t tried it. If you try it, let me know how it went in the comments.
Add Diced Berries – Raspberries or small blueberries would also be delicious with the strawberries, or use a mix! If the blueberries are large, dice them up a little.
Swap The Graham Crackers – Chocolate graham crackers or another flavor may be delicious in this recipe. You can also use another thin crunchy cookie, like shortbread cookies, vanilla wafers or crunchy butter cookies.
Try Different Pudding Or Frosting Flavors – You can mix and match one of the pudding layers to use other flavors. You can also swap the frosting flavor for vanilla, cheesecake, or another flavor that sounds good to you.
How Long Will Strawberry Chocolate Eclair Cake Last?
This strawberry chocolate eclair cake will taste best if enjoyed within 4-5 days of making it. Store leftover eclair cake in the pan in the refrigerator.
Make sure to cover the pan tightly with cling wrap or a lid so the pudding doesn’t develop a “skin” along the top, which can be not a great texture to bite into. If the pudding does develop a chewy skin layer, simply remove that edge. The rest of the cake is still ok to enjoy.
More Dessert Recipes
No Bake Chocolate Eclair Cake (Icebox Cake)
The BEST Buckeye Pie (Chocolate Peanut Butter Pie)
Strawberry Cream Cheese Icebox Cake (Easy No-Bake!)
Strawberry Cheesecake Dip
No Bake Strawberry Chocolate Eclair Cake
Ingredients
For The Cheesecake Pudding Layer
- 3.4 ounces cheesecake pudding mix instant only
- 3 cups 2% milk cold
- 4 ounces whipped topping thawed, like cool whip, half an 8 ounce container
For The Chocolate Pudding Layer
- 3.4 ounce 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
For The Additional Layers
- 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
- To a large mixing bowl, add the cheesecake pudding mix and 1 ½ cups cold milk. Mix well until combined with a whisk. Add half of the whipped topping and mix it with a silicone spatula into the pudding mixture. Set to the side3.4 ounces cheesecake pudding mix
Making The Chocolate Instant Pudding
- To a second large bowl, add the chocolate pudding mix and 1 ½ cups cold milk. Mix well until combined with a whisk. Add the second half the whipped topping and mix it with a silicone spatula into the pudding mixture. Set to the side.
Layering The Icebox Cake
- Lay graham cracker sheets along the bottom of a 9×13 pan to form a full layer.
- Spread the chocolate pudding mixture on top of the graham cracker layer. Sprinkle about half of the strawberries on top of the chocolate pudding mixture.
- Arrange another layer of graham crackers on top of the strawberries and chocolate pudding, followed by the cheesecake pudding mixture. Sprinkle the remaining half of the strawberries over top of the cheesecake pudding layer. Finish by adding a final layer of graham crackers to the top of the pudding.
- Cover and refrigerate the baking dish for 30 minutes.
- Place the strawberry frosting in the microwave for 15-20 seconds, then stir well. Spread the frosting evenly over the top of the eclair cake.
- Cover the eclair cake and return it to the refrigerator. Chill for at least 5 hours but it slices more easily if you chill overnight. Then slice, serve and enjoy!
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
