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No-Bake Lemon Eclair Cake

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A blissfully cool and refreshing No-Bake Lemon Eclair Cake, layered with creamy lemon pudding and crunchy graham crackers, perfect for any occasion.

Ingredients

Scale
  • 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
  • 1 container (8 ounces / 226 grams) frozen whipped topping, thawed
  • 1 cup powdered sugar
  • Zest of 1 lemon
  • Fresh lemon slices

Instructions

  1. Whisk instant lemon pudding mixes with cold milk for 2 minutes until the mixture thickens and becomes smooth.
  2. Add the thawed whipped topping and powdered sugar, ensuring even distribution. Optional: Add fresh lemon zest for enhanced citrus aroma.
  3. Create the first foundation layer in a 9×13-inch dish by carefully placing graham crackers, trimming edges to create a perfect base.
  4. Spread half of the lemon pudding mixture over the initial graham cracker layer, ensuring complete and even coverage.
  5. Construct the second graham cracker layer directly atop the pudding, maintaining a uniform surface.
  6. Apply the remaining lemon pudding mixture across the second graham cracker layer, smoothing with a spatula for a consistent texture.
  7. Complete the dessert with a final graham cracker layer, creating a clean, flat top.
  8. Refrigerate for a minimum of 4 hours or preferably overnight, allowing the crackers to absorb moisture and flavors to harmonize.
  9. Garnish with delicate fresh lemon slice medallions before serving for visual appeal and citrusy brightness.

Notes

For deeper lemon flavor, consider using lemon curd. Pair with vanilla ice cream or fresh berries.

Nutrition

Find it online: https://doughgirlbylea.com/no-bake-lemon-eclair-cake-recipe/

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