Description
Enjoy the refreshing flavors of this No-Bake Lemon Eclair Cake, layered with creamy lemon pudding and graham crackers for a delightful dessert that’s perfect for any occasion.
Ingredients
Scale
- 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
- In a large bowl, whisk together the instant lemon pudding mixes and cold milk until thickened, about 2 minutes.
- Fold in the thawed whipped topping and powdered sugar until well combined. Add lemon zest if desired for extra flavor.
- 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.
- Refrigerate the cake for at least 4 hours, or overnight, to allow the graham crackers to soften and the flavors to meld.
- Before serving, garnish with fresh lemon slices.
Notes
Allowing the cake to chill overnight enhances the flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 4 hours