No-Bake Lemon Eclair Cake

This No-Bake Lemon Eclair Cake is a refreshing and easy dessert, perfect for warm weather gatherings. Layers of creamy lemon pudding and graham crackers create a delightful treat!

Ingredients

• 1 box (14.4 oz) graham crackers
• 2 boxes (3.4 oz each) instant lemon pudding mix
• 3 cups cold milk
• 1 container (8 oz) frozen whipped topping, thawed
• 1 cup powdered sugar
• Zest of 1 lemon (optional)
• Fresh lemon slices for garnish

Instructions

1. Prepare the Pudding: In a large bowl, whisk together the instant lemon pudding mixes and cold milk until thickened, about 2 minutes.
2. Mix in Whipped Topping: Fold in the thawed whipped topping and powdered sugar until well combined. If using, add lemon zest for extra flavor.
3. Layer the Cake:

• Arrange a layer of graham crackers in the bottom of a 9×13-inch baking dish, breaking the crackers as necessary to fit.
• Spread half of the lemon pudding mixture over the graham crackers.
• Add another layer of graham crackers on top of the pudding mixture.
• Spread the remaining lemon pudding mixture over the second layer of graham crackers.
• Top with a final layer of graham crackers.

1. Chill: Refrigerate the cake for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.
2. Serve: Before serving, garnish with fresh lemon slices.

Servings and Timing

• Servings: 12-16 slices
• Prep Time: 20 minutes
• Chilling Time: 4 hours or overnight
• Total Time: Approximately 4 hours 20 minutes

Variations

• Fruit Options: Add fresh berries or fruit slices between the layers for extra flavor and color.
• Flavored Pudding: Try using vanilla or strawberry pudding for a twist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Conclusion

This No-Bake Lemon Eclair Cake is a simple yet elegant dessert that’s sure to impress at any gathering. Enjoy the refreshing flavors of lemon in every bite!

Print