No Bake Strawberry Chocolate Eclair Cake
This no bake strawberry chocolate eclair cake layers cheesecake pudding, chocolate pudding, fresh strawberries, and graham crackers, all topped with strawberry frosting. No oven required and it chills overnight so it's ready when you need it. My family loved the chocolate and lemon versions so much I had to create a strawberry one, and let's just say it did not last long!
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!
Remove the foil and lid completely from the frosting before microwaving or it may spark!