No-Bake Lemon Eclair Cake
A refreshing and indulgent no-bake dessert featuring lemon pudding layered with graham crackers, perfect for warm months.
Ingredients
For the Cake
- 1 box 14.4 ounces / 408 grams graham crackers
- 2 boxes 3.4 ounces / 96 grams each instant lemon pudding mix Can be substituted with lime pudding for a twist.
- 3 cups cold milk
- 1 container 8 ounces / 226 grams frozen whipped topping, thawed Can use non-dairy whipped topping for a vegan version.
- 1 cup powdered sugar
- 1 item Zest of 1 lemon For extra citrus aroma.
- to garnish slices Fresh lemon slices For garnish before serving.
Instructions
Preparation
- Whisk the instant lemon pudding mixes with 3 cups of cold milk for about 2 minutes until thickened and smooth.
- In a separate bowl, incorporate the thawed whipped topping and powdered sugar into the pudding mixture, ensuring even mix. Add lemon zest for a citrus aroma.
Layering
- Create the first layer in a 9×13-inch dish by placing graham crackers. Trim the edges if necessary.
- Spread half of the lemon pudding mixture over the graham cracker layer evenly.
- Construct a second layer of graham crackers on top of the pudding.
- Use the remaining lemon pudding mixture to cover the second graham cracker layer, smoothing with a spatula.
- Add a final layer of graham crackers on top.
Chilling
- Refrigerate for at least 4 hours, preferably overnight for best results.
Serving
- Serve chilled, cut into squares and garnish with lemon slices or a sprig of mint.
Notes
Store leftovers covered in the refrigerator for up to 4 days. Can freeze individual slices for up to a month.