No-Bake Lemon Eclair Cake
A refreshing and easy dessert that combines the flavors of lemon pudding and graham crackers to create a light and creamy cake, perfect for any occasion.
Ingredients
Main Ingredients
- 1 box 14.4 ounces / 408 grams graham crackers
- 2 boxes 3.4 ounces / 96 grams each instant lemon pudding mix
- 3 cups cold milk Any milk type can be used.
- 1 container 8 ounces / 226 grams frozen whipped topping, thawed Can substitute with homemade whipped cream.
- 1 cup powdered sugar
- 1 lemon Zest of 1 lemon Adds extra citrus flavor.
- Fresh lemon slices For garnish.
Instructions
Preparation
- In a large bowl, whisk the instant lemon pudding mixes with the cold milk for about 2 minutes until the mixture thickens and becomes smooth.
- Gently incorporate the thawed whipped topping and powdered sugar, stirring until everything is evenly combined. Add the lemon zest if desired.
- Create the first layer in a 9×13-inch dish by placing graham crackers in a single layer, trimming edges as needed.
- Spread half of the lemon pudding mixture over the graham cracker layer, covering the surface entirely.
- Construct the second graham cracker layer on top, followed by the remaining lemon pudding mixture.
- Add a final layer of graham crackers on top.
- Refrigerate for a minimum of 4 hours, preferably overnight, to allow flavors to meld and layers to soften.
Serving
- Garnish with fresh lemon slice medallions before serving.
- Slice with a sharp knife and serve cold.
Notes
Chill overnight for the best texture. Store covered in the refrigerator for up to 4 days.