Yield: serves 15
No Bake Strawberry Eclair Cake
Prep Time
15 minutes
Chill Time
2 hours
Total Time
2 hours 15 minutes
This Strawberry Eclair Cake is made using Cheesecake JELL-O in the filling. Plus there's no oven needed which means it's perfect for the warmer weather!
Ingredients
For the Cake:
- 1 box Low Fat Honey Graham Crackers (14.4oz)
- 2 pkg (1oz each) Sugar Free Cheesecake JELL-O Pudding mix
- 2 ½ 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 ½ cup powdered sugar
- 2 Tbsp milk
Instructions
- 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!
Notes
You can substitute a can of chocolate frosting for homemade if desired.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 210Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 202mgCarbohydrates: 33gFiber: 2gSugar: 26gProtein: 4g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.