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No-Bake Lemon Eclair Cake

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.
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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!