Strawberry Eclair Cake




Ingredients:

For the pudding mixture:

  • 1 (3.4 oz.) package instant vanilla pudding mix
  • 1 1/2 cups cold milk
  • 1 (8 oz.) container Cool Whip

Layers:

  • 1 sleeve graham crackers (about 9 full sheets)
  • 2 cups fresh strawberries, hulled and sliced

Topping:

  • 1/2 cup strawberry jam or preserves
  • 1 TBSP water
  • optional powdered sugar for garnish

Instructions:

  1. Prepare the pudding mixture: In a medium bowl, whisk together the instant vanilla pudding mix and cold milk for about two minutes until the pudding thickens. Gently fold in the whipped topping until the mixture is smooth and fully combined.
  2. Layer the base: in an 8x8 inch or 9x9 inch baking dish, arrange a single layer of the graham crackers at the bottom, breaking them as necessary to fit the shape of the dish.
  3. Add pudding & strawberries: spread half of the pudding mixture evenly over the graham cracker layer. Then, layer half of the sliced strawberries evenly over the pudding.
  4. Repeat layers: Add another layer of graham crackers on top of the strawberries, followed by the remaining pudding mixture; spread evenly over the crackers. Top this with the rest of the sliced strawberries.
  5. Prepare the strawberry glaze: In a small bowl, mix the strawberry jam/preserves and water until smooth and drizzle it evenly over the top strawberry layer.
  6. Chill the cake: Cover the dish and refrigerate the cake for at least four hours, or preferably overnight, to allow the layers to soften and the flavors to meld beautifully.
  7. Serve: Before serving, dust with powdered sugar if desired for an elegant finishing touch!

    Recipe & photo adapted from https://zozogirl.com/