No-Bake Lemon Eclair Cake
This No-Bake Lemon Eclair Cake is a creamy, zesty dessert layered with lemon pudding, whipped topping, and graham crackers, then topped with a lemon frosting glaze. It’s a refreshing and easy-to-make dessert perfect for warm days or special gatherings.
- Prep Time: 15 minutes
- Cook Time: 8-12 hours
- Total Time: 8 hours 15 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box graham crackers (14.4 oz)
- 2 boxes instant lemon pudding mix (3.4 oz each)
- 3½ cups cold milk
- 1 container whipped topping (Cool Whip) (8 oz), thawed
- 1 can lemon frosting (16 oz)
Instructions
- Prepare the Pan: Lightly spray a 9×13-inch pan with non-stick spray. Layer graham crackers to cover the bottom.
- Mix Pudding: In a large bowl, whisk the instant lemon pudding mix with milk until thickened, about 2 minutes.
- Fold in Whipped Topping: Gently fold the thawed Cool Whip into the pudding mixture until smooth.
- Layer Cake: Spread half of the pudding mixture evenly over the graham crackers in the pan. Add another layer of graham crackers, then spread the remaining pudding mixture on top. Add a final layer of graham crackers.
- Add Frosting: Microwave the lemon frosting (30-40 seconds) to make it pourable, then spread it evenly over the top graham cracker layer.
- Chill: Cover with plastic wrap and refrigerate for at least 8-12 hours (or overnight) to let the flavors meld and the graham crackers soften.
- Serve: Slice and serve chilled. Garnish with lemon zest or fresh berries, if desired.
Notes
- Substitutions: Vanilla or cream cheese frosting can be used instead of lemon frosting for a milder flavor.
- Storage: Store leftovers in the refrigerator for up to 3 days or freeze before frosting for up to 1 month.
- Make it Gluten-Free: Substitute with gluten-free graham crackers.
Find it online: https://recipe.ukfinda.com/no-bake-lemon-eclair-cake/