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
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-Bake Lemon Eclair Cake


  • Author: Lina Judi
  • Total Time: 4 hours 20 minutes

Description

Enjoy the refreshing flavors of this No-Bake Lemon Eclair Cake, layered with creamy lemon pudding and graham crackers for a delightful dessert that’s perfect for any occasion.


Ingredients

Scale
  • 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

  • In a large bowl, whisk together the instant lemon pudding mixes and cold milk until thickened, about 2 minutes.
  • Fold in the thawed whipped topping and powdered sugar until well combined. Add lemon zest if desired for extra flavor.
  • 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.
  • Refrigerate the cake for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.
  • Before serving, garnish with fresh lemon slices.

Notes

Allowing the cake to chill overnight enhances the flavor and texture.

  • Prep Time: 20 minutes
  • Cook Time: 4 hours

Leave a Comment

Recipe rating