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No Bake Strawberry Eclair Cake


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Rate this recipe 4.5/5 (17 Votes)


  • For the Cake:
  • 1 box Low Fat Honey Graham Crackers (14.4oz)
  • 2 pkg (1oz each) Sugar Free Cheesecake JELL-O Pudding mix
  • 2 1/2 cup skim milk
  • 12 oz Fat Free Cool Whip, thawed
  • 1 pint fresh strawberries, hulled and sliced
  • For the Frosting:
  • 2 oz unsweetened baking chocolate, melted
  • 2 tsp light corn syrup
  • 1 tsp vanilla extract
  • 3 Tbsp unsalted butter, melted
  • 1 1/2 cup powdered sugar
  • 2 Tbsp milk


Servings 15
Preparation time 15mins
Cooking time 135mins
Adapted from


Step 1

Mix pudding mix with milk using a whisk. Beat for about 2 minutes, by hand. Fold in Cool Whip, set aside. Layer a 13x9 baking dish with one layer of graham crackers. Top with half of the pudding mix. Lay half of the sliced strawberries on top of the pudding. Repeat the layers with grahams, remaining pudding and remaining strawberries. Top with one more layer of Grahams.

For the frosting, mix melted baking chocolate with corn syrup. Add vanilla, butter, powdered sugar and milk and whisk thoroughly until smooth. Spread over top layer of graham crackers. Cover and refrigerate cake for 2 hours or overnight. ENJOY!

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