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.
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.
Ingredients
- 1box graham crackers(14.4 oz)
- 2boxes instant lemon pudding mix(3.4 ozeach)
- 3 1/2 cupscold milk
- 1container whipped topping (Cool Whip)(8 oz), thawed
- 1can 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.
