No-Bake Lemon Eclair Cake
A refreshing, creamy dessert featuring layers of lemon pudding, whipped topping, and graham crackers, perfect for warm summer days and gatherings.
Ingredients
Main Ingredients
- 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 Using cold milk helps the pudding to set correctly.
- 1 container 8 ounces / 226 grams frozen whipped topping, thawed Can substitute with whipped coconut cream for a vegan version.
- 1 cup powdered sugar
- 1 unit Zest of 1 lemon For an extra punch of flavor.
- 1 unit Fresh lemon slices For garnish before serving.
Instructions
Preparation
- In a large mixing bowl, whisk the instant lemon pudding mixes with cold milk for about 2 minutes until the mixture thickens and becomes smooth.
- Gently fold in the thawed whipped topping and powdered sugar until evenly distributed. Consider adding the fresh lemon zest.
- Create the first layer in a 9×13-inch dish by laying down a single layer of graham crackers.
- Spread half of the lemon pudding mixture over the graham cracker layer, ensuring complete coverage.
- Layer another set of graham crackers on top and press down gently.
- Spread the remaining lemon pudding mixture across the second layer of graham crackers.
- Top off with a final layer of graham crackers.
- Refrigerate for a minimum of 4 hours or preferably overnight.
- Before serving, garnish with fresh lemon slice medallions.
Notes
This dessert is best served chilled. Store any leftovers in an airtight container in the refrigerator for up to 4-5 days or freeze for longer storage. You can also toast the graham crackers lightly to avoid sogginess.