Best No Bake Strawberry Nutella Eclair Cake Recipes

No-Bake Strawberry Nutella Eclair Cake Recipe - (4.3/5) image

Provided by DeliciouslyDished

Number Of Ingredients 12

FROSING:
2 (3.4 oz) packages Vanilla Instant Pudding mix, dry not prepared
3 1/2 cups whole milk
1/2 cup Nutella
12 oz. cool whip
2 (14.4 oz) packages chocolate graham crackers
36 about 36 fresh strawberries, washed, stem removed and sliced length wise
3 Tbsp. butter
3 Tbsp. milk
3 Tbsp. cocoa
2 Tbsp. Nutella
1 cup powdered sugar

Steps:

Blend milk and vanilla pudding packets for about 2 minutes. Stir in Nutella until evenly combined. Fold in Cool Whip. In a 9×13 pan, Layer graham crackers to cover entire bottom of pan. You may need to cut and shape the crackers to fit nicely. Poor half of pudding/Nutella/cool whip mixture on top and level. Arrange half of the sliced strawberries to cover entirely over the pudding mixture. Put another layer of graham crackers to cover entire surface. Cut and shape crackers accordingly. Put the second half of pudding/cool whip mixture on top and level. Arrange second half of the sliced strawberries to cover entirely over the pudding mixture. Put the final layer of graham crackers on top with bumpy side down. This will help the top look more smooth when you go to put the frosting on top. Once again, cut and shape crackers accordingly to avoid pits and cracks. FOR THE FROSTING: Microwave butter and milk just enough so that they are melted together. You do not need to boil it. Add cocoa, Nutella and powdered sugar and blend together. This will be a runnier frosting/glaze. Pour over top of graham crackers and smooth out nicely.(**I usually double the frosting recipe) Refrigerate overnight and Dig in!

No Bake Strawberry Eclair Cake Recipe - (4.5/5) image

Provided by á-79

Number Of Ingredients 13

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

Steps:

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!