No-Bake Lemon Eclair Cake
A refreshing no-bake lemon eclair cake layered with graham crackers, creamy lemon pudding, and fluffy whipped topping for the perfect citrus dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 12 hours 15 minutes (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 box graham crackers (14.4 oz)
2 boxes instant lemon pudding (3.4 oz each)
3½ cups milk
1 container whipped topping (8 oz, thawed)
1 can lemon frosting (16 oz)
Instructions
Prepare the Pan:
Lightly grease a 9×13-inch baking dish. Arrange a single layer of graham crackers on the bottom.
Make the Filling:
In a large bowl, whisk together the lemon pudding mix and milk for about 2 minutes until thickened. Gently fold in the whipped topping until smooth and creamy.
Layer the Cake:
Spread half of the pudding mixture over the graham crackers. Add another layer of graham crackers, then spread the remaining pudding mixture on top. Finish with a final layer of graham crackers.
Add Frosting:
Microwave the lemon frosting for 30–40 seconds until pourable. Spread evenly over the top layer.
Chill:
Cover and refrigerate for at least 12 hours to allow the layers to soften and set.
Serve:
Slice and serve chilled for best texture and flavor.
Notes
Chill for at least 12 hours to achieve the perfect soft, cake-like texture.
Garnish with fresh lemon zest for extra brightness.
Use a hot knife for clean slices.
Serve with whipped cream for added richness.
Store covered in the refrigerator for up to 3–4 days.
Can be frozen for up to 1–2 months; thaw overnight in the fridge before serving.
Add toppings like lemon curd, powdered sugar, or fresh berries for presentation.
Find it online: https://allrecipesmade.com/no-bake-lemon-eclair-cake/
