Description
This No-Bake Lemon Eclair Cake is a delightful layered dessert featuring creamy lemon pudding and graham crackers. Perfect for warm days or any occasion, it’s refreshing and easy to make!
Ingredients
Scale
- 1 box (14.4 ounces) graham crackers
- 2 boxes (3.4 ounces each) instant lemon pudding mix
- 3 cups cold milk
- 1 teaspoon vanilla extract
- 2 cups whipped topping (like Cool Whip), thawed if frozen
- Lemon zest, for garnish
Instructions
- In a large mixing bowl, whisk together instant lemon pudding mixes, cold milk, and vanilla extract until smooth and thickened.
- Fold in whipped topping until well combined.
- Line the bottom of a 9×13 inch baking dish with a layer of graham crackers, breaking them to fit as necessary.
- Spread half of the lemon pudding mixture evenly over the graham crackers.
- Repeat with another layer of graham crackers and the remaining lemon pudding mixture.
- Top with a final layer of graham crackers.
- Cover and refrigerate for at least 4 hours or overnight to allow the graham crackers to soften and the flavors to meld.
- Before serving, garnish with lemon zest.
- Slice and enjoy this refreshing No-Bake Lemon Eclair Cake!
Notes
Chilling overnight enhances flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 4 hours