Strawberry Éclair Cake

 

Instructions

1. In a large bowl, whisk together the instant strawberry  mix and cold  for about 2 minutes, until thickened.
2. Fold in the thawed whipped topping until smooth and fluffy.
3. In a 9×13-inch baking dish, arrange a single layer of on the bottom.
4. Spread half of the pudding mixture over the graham crackers.
5. Sprinkle half of the diced strawberries over the pudding layer.
6. Add another layer of graham crackers.
7. Spread the remaining pudding mixture on top, then add the rest of the diced strawberries.
8. Finish with one final layer of graham crackers.
9. Spread the strawberry pie filling evenly over the top layer.
10. Drizzle or spread the strawberry glaze (or melted strawberry frosting) over the pie filling.
11. Cover and refrigerate for at least 6 hours, preferably overnight, so the graham crackers soften into a cake-like texture.
12. Slice and serve chilled.

Optional Tips

• For extra flavor, add a splash of vanilla extract to the pudding mixture.
• Garnish with fresh strawberry slices before serving.
• Keep refrigerated until ready to serve.