Description
This no-bake strawberry eclair cake is a refreshing and creamy layered dessert made with graham crackers, whipped topping, vanilla pudding, and fresh strawberries. Perfect for summer gatherings or an easy make-ahead treat.
Ingredients
Units
Scale
- 2 (3.4 oz) packages instant vanilla pudding mix
- 3 cups cold plant-based milk (such as almond or soy)
- 1 (8 oz) tub vegan whipped topping
- 1 box graham crackers
- 2 cups fresh strawberries, sliced
- 1/2 cup strawberry jam or preserves (optional, for drizzling)
Instructions
- In a large bowl, whisk together the vanilla pudding mix and cold plant-based milk for 2-3 minutes until thickened.
- Gently fold in the vegan whipped topping until fully combined.
- In a 9×13 inch baking dish, arrange a single layer of graham crackers on the bottom.
- Spread half of the pudding mixture over the graham crackers.
- Add a layer of sliced strawberries on top of the pudding.
- Repeat with another layer of graham crackers, the remaining pudding mixture, and more strawberries.
- If using, gently warm the strawberry jam and drizzle over the top for extra flavor and presentation.
- Cover and refrigerate for at least 4 hours, or overnight, to allow the layers to set and soften.
- Slice and serve chilled.
Notes
- For best results, chill overnight to let the graham crackers soften completely.
- Use ripe, sweet strawberries for maximum flavor.
- You can substitute the jam drizzle with melted vegan white chocolate for a twist.
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg