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Monday, March 24, 2014

Strawberry Eclair Cake

I have a feeling that this cake is going to be a CONSTANT during the upcoming 
strawberry season! Its SIMPLE yet tastes like a million bucks!! I can't get enough of it. 
Because of the strawberries, this doesn't last in the fridge for days like some desserts do, so when you make it, plan on having a large
enough crowd to finish it....or just eat it all yourself, that will work too!!
Its a dessert that SCREAMS SUMMER but your tastes buds won't care what time of year
you indulge in this sweet little treasure!
 Strawberry Eclair Cake
3 packages (plastic packages NOT boxes) of graham crackers
1 16 oz Cool Whip
1 lb. sliced strawberries
1 bottle (you won't use the entire thing) Magic Shell ice cream topping

In a 9x13 pan spread out 1 layer of graham crackers, spread a layer of Cool Whip on top and a layer of strawberries. Add another layer of graham crackers and Cool Whip (skip the strawberries until the very top layer)....continue to layer graham crackers and Cool Whip until you get to the top of the pan. As you top your last layer with Cool Whip, add a layer of strawberries and drizzle Magic Shell over the top of that. Cover and refrigerate OVER NIGHT....THIS IS A MUST so your graham crackers have time to soften.
Cut and serve. Depending on the size of your pieces, it will serve anywhere from 12-16 people. I choose to cut mine into BIG portions, so my cake pan served 12. ITS the kind of cake you will want more of so you might want to make 2 pans....just sayin' .



1 comment:

  1. Can I make this with whipped cream instead of Cool Whip?