This No-Bake Lemon Eclair Cake is a delightful dessert that’s easy to make and full of refreshing lemon flavor. With layers of graham crackers, creamy lemon pudding, and a sweet lemon frosting, it’s the perfect dessert for any occasion.
Ingredients:
- 1 box graham crackers (14.4 oz)
- 2 boxes instant lemon pudding (3.4 oz each)
- 3½ cups milk
- 1 container Cool Whip (8 oz), thawed
- 1 can lemon frosting (16 oz)
Directions:
Step 1: Prep the Pan
- Lightly spray a 9×13 pan with cooking spray.
- Line the bottom of the pan with a single layer of graham crackers.
Step 2: Prepare the Pudding Mixture
- In a large bowl, whisk together the instant lemon pudding mix and milk. Beat for about 2 minutes until the mixture begins to thicken.
- Gently fold in the Cool Whip until the pudding mixture is smooth and creamy.
Step 3: Layer the Cake
- Spread half of the pudding mixture evenly over the layer of graham crackers.
- Add another layer of graham crackers on top of the pudding.
- Spread the remaining pudding mixture over the second layer of crackers.
- Top with a final layer of graham crackers.
Step 4: Add the Frosting
- Remove the lid and foil from the lemon frosting can and microwave it for 30-40 seconds to soften.
- Pour the warmed frosting evenly over the top layer of graham crackers, spreading it with a spatula if necessary.
Step 5: Chill the Cake
- Cover the pan with plastic wrap or foil and refrigerate the cake for at least 12 hours to allow the graham crackers to soften and the flavors to meld together.
Tips for Best Results:
- Overnight chilling is ideal for a perfect texture.
- For added freshness, garnish with lemon zest or whipped cream before serving.
- You can substitute vanilla pudding if lemon is too strong for your taste.
Enjoy this zesty and creamy No-Bake Lemon Eclair Cake for a quick and refreshing dessert!