Strawberries N Cream Éclair Cake in Your Pressure Cooker
This easy no bake dessert is perfect for Summer get togethers!
Equipment
- 1 9x13 inch baking dish where you’ll build layers like a pro
- 1 big bowl for mixing
- 1 whisk to mix it all up just right
Ingredients
Main ingredients
- 1 8 oz Whipped Topping you need that creamy cloud to fold in smooth
- 1 3.4 oz Cheesecake flavor or vanilla pudding mix the base for all that yum
- 2 cups milk to whisk in with the pudding mix till it thickens up right
- 1 can strawberry frosting the sweet, fruity glaze that tops it perfectly
- 2 cups sliced fresh strawberries juicy bites that pop in every layer
- 2 ½ sleeves graham crackers the crunchy walls holding this cake together
Instructions
Instructions
- In your big bowl, whisk together the pudding mix and milk until it's smooth and starts thickening.
- Fold in the whipped topping. Ensure it’s combined well so the layers turn out fluffy and creamy.
- Lay graham crackers in the bottom of your dish as a foundation.
- Spread half of the pudding mix over the crackers evenly.
- Add a layer of sliced strawberries.
- Repeat the graham crackers, pudding, and strawberries layers.
- Smooth strawberry frosting over the top.
- Refrigerate for at least 4 hours or overnight to allow the cake to set up.
Notes
Store your cake covered in the fridge. Keeps fresh for up to 5 days.