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
- Prepare the Pudding: In a large bowl, whisk together the instant lemon pudding mixes and cold milk until thickened, about 2 minutes.
- Mix in Whipped Topping: Fold in the thawed whipped topping and powdered sugar until well combined. If using, add lemon zest for extra flavor.
- 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.
- Chill: Refrigerate the cake for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.
- 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!