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Strawberry Eclair Cake
Ingredients:
3.4 ounces cheesecake flavored instant pudding mix
1½ cups whole milk
8 ounces thawed whipped topping
14.4 ounces graham crackers
1 pound fresh strawberries (washed, hulled, and sliced)
16 ounces store-bought strawberry frosting
Instructions:
In a large mixing bowl, whisk together the cheesecake-flavored pudding mix and milk until it thickens, usually within a couple of minutes. Set aside.
Gently fold in the thawed whipped topping.
In a 9×13-inch baking dish, lay a single layer of graham crackers to cover the bottom.
Pour half the pudding mixture over the graham crackers, spreading it evenly.
Add a layer of sliced fresh strawberries on top of the pudding mixture.
Add another layer of graham crackers over the strawberries.
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