1. Prepare the Pudding Filling:

• Ensure the frozen whipped topping is fully thawed in the refrigerator.
• In a large mixing bowl, add the dry cheesecake-flavored instant pudding mix. Pour in the cold milk (use amount specified on pudding box, usually 1.5 or 2 cups for pie filling consistency).
• Whisk the pudding mix and milk together vigorously for about 2 minutes, until it thickens noticeably. Let it stand for a minute or two to set slightly more.
• Gently fold the thawed whipped topping into the thickened pudding mixture using a rubber spatula until evenly combined and no streaks remain.

2. Assemble First Layers:

• Arrange a single layer of whole graham crackers to completely cover the bottom of a 9×13-inch baking dish. Break crackers as needed to fit snugly.
• Pour about half of the prepared pudding/whipped topping mixture over the graham cracker layer. Spread it evenly with the rubber spatula, reaching the edges.
• Arrange a layer of sliced fresh strawberries evenly over the pudding mixture (use about half to two-thirds of your sliced berries).

3. Assemble Second & Third Cracker Layers:

• Add another complete layer of graham crackers over the strawberries.
• Pour the remaining pudding/whipped topping mixture over this second layer of graham crackers and spread evenly.
• Arrange another layer of sliced fresh strawberries over the pudding mixture (optional, or use fewer here if desired).
• Add one final layer of graham crackers on top, covering the pudding/strawberry layer completely.

4. Prepare and Add Frosting:

• Remove the lid and foil seal from the tub of store-bought strawberry frosting.
• Place the tub (or scoop frosting into a microwave-safe bowl) in the microwave. Heat on high for just 10-15 seconds (or slightly longer if needed) until the frosting is just softened and easily pourable/spreadable. Be careful not to overheat or make it liquidy. Stir well.
• Pour the warm strawberry frosting over the top layer of graham crackers.
• Quickly use an offset spatula or the back of a spoon to spread the frosting evenly, covering the entire surface.

5. Chill Thoroughly:

• Cover the dish tightly with plastic wrap or heavy-duty aluminum foil.
• Refrigerate for at least 4 hours, or preferably overnight. This chilling time is crucial for the graham crackers to soften into a cake-like texture and for the flavors to meld.

6. Serve:

• When ready to serve, remove the chilled Strawberry Eclair Cake from the refrigerator.
• Carefully use a sharp knife to cut into squares or slices. Wipe the knife clean between cuts for the neatest appearance.
• Garnish individual slices with a few extra fresh strawberries, if desired. Serve cold.