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No-Cook Berry Eclair Crunch Cake

Serves 15 servings     adjust servings


  • 32 oz lemon cookies, crushed
  • 1 cup butter, melted
  • 1 1/2 cup sugar
  • 16 oz strawberry jam
  • 1/2 cup water
  • 2 (8 oz) packets Challenge Cream Cheese, softened
  • 3 cups heavy whipping cream
  • 1 pint raspberries and/or blackberries
  • 1 quart strawberries, sliced
  • Nonstick baking spray


In a large bowl, stir together crushed cookies, butter and 3/4 cup sugar.

In a smaller bowl, microwave jam with water, stir until well combined.

In a stand mixer, beat together 3/4 cup sugar, cream cheese and whipping cream until fluffy.

Spray a Good Cook 9x13” pan with nonstick baking spray. Spread a little less than 1/2 of the cookie mixture into the bottom of the pan. Top with half of the cream cheese mixture, then spread a little more than half of the raspberry jam mixture on top.

Layer again with cookie crumbs, reserving 1/2 cup for the topping.

Toss berries gentle in remaining jam mixture. Drizzle atop cake. Sprinkle with crumbs.

Refrigerate for at least 60 minutes, ideally overnight, before serving.

Recipe Notes

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