No-Bake Lemon Eclair Cake
A creamy and refreshing no-bake dessert with layers of graham crackers, lemon pudding, and whipped topping, perfect for any occasion.
Ingredients
Main Ingredients
- 1 box graham crackers
- 2 (3.4 oz) boxes instant lemon pudding You can substitute with vanilla pudding and increase lemon juice and zest.
- 3.5 cups milk 2% or whole is preferred for a thicker texture.
- 8 oz container frozen whipped topping, thawed You can use homemade whipped cream but consume within 24 hours.
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 0.5 cup lemon juice Fresh is best, but bottled works too.
- 1 piece lemon zest Zest of 1 lemon
Instructions
Preparation
- In a medium bowl, whisk together the lemon pudding mix and milk until smooth. Let it sit for 5 minutes to thicken.
- Fold in the thawed whipped topping gently until fluffy and uniform.
- In a separate bowl, stir together powdered sugar, vanilla extract, lemon juice, and lemon zest.
- Add the lemon mixture to the pudding mixture and stir until fully combined. The filling should be silky and pale yellow.
Layering
- In a 9×13 inch dish, lay down the first layer of graham crackers.
- Spread half of the lemon pudding mixture over the graham crackers.
- Add another layer of graham crackers over the pudding, then spread the remaining pudding mixture on top.
- Cover the dish and chill in the refrigerator for at least 4 hours, preferably overnight.
Notes
Let the cake chill for as long as possible for the best texture. For storage, keep covered in the fridge for up to 3 days. It can be served as individual portions too.