No-Bake Lemon Eclair Cake
A delightful no-bake dessert combining zesty lemon flavors with a creamy texture, perfect for gatherings.
Ingredients
Base and Layers
- 14.4 oz box of graham crackers Provides a crispy base.
- 2 boxes 3.4-oz boxes of instant lemon pudding For tart lemon flavor.
- 3.5 cups milk Creates a creamy texture.
- 8 oz container of thawed Cool Whip Adds lightness to the filling.
- 16 oz can of lemon frosting For topping.
Instructions
Preparation
- Prepare a 9×13 pan by spraying it with cooking spray.
- Line the bottom with 1/3 of the graham crackers.
Mixing
- In a mixing bowl, combine the instant lemon pudding with 3½ cups of milk.
- Beat the mixture on medium speed for about 2 minutes until thickened.
- Gently fold in the thawed Cool Whip.
Layering
- Pour half of the creamy lemon mixture over the graham crackers in the pan.
- Add another 1/3 layer of graham crackers on top.
- Pour the remaining pudding mixture over the new layer of crackers.
Finishing Touches
- Microwave the lemon frosting for about 30-40 seconds until pourable.
- Drizzle it over the cake.
Chilling
- Cover the cake with plastic wrap and refrigerate for at least 12 hours.
Notes
For extra flavor, add grated lemon zest to the pudding mixture or sprinkle crushed graham crackers on top of the frosting.