No-Bake Strawberry Éclair Cake

1. In a large bowl, whisk together the cheesecake pudding mix and cold milk for 2 minutes until thickened.
2. Gently fold in the thawed whipped topping until fully blended and smooth. Set aside.

2️⃣ Assemble the Layers

1. In a 9×13-inch baking dish, place a single layer of graham crackers across the bottom. Break pieces to fit if necessary.
2. Spread half of the pudding mixture evenly over the graham crackers.
3. Top with a layer of sliced fresh strawberries.
4. Add another layer of graham crackers over the strawberries.
5. Spread the remaining pudding mixture over the graham layer.
6. Finish with a final layer of graham crackers.

🍓 Frost & Chill

3️⃣ Frost the Top

1. Remove lid and foil from the tub of strawberry frosting.
2. Microwave the frosting in the tub for 15–20 seconds until slightly pourable, but not hot.
3. Stir well and pour evenly over the top graham cracker layer.
4. Use a spatula to gently spread the frosting into an even, glossy layer.

4️⃣ Chill the Cake

• Cover the dish with plastic wrap or foil.
• Refrigerate for at least 4 hours, or preferably overnight, to allow the graham crackers to soften into a cake-like texture.

5️⃣ Serve