No-Bake Lemon Eclair Cake
No-Bake Lemon Eclair Cake is a delightful dessert that perfectly combines simplicity and flavor. This layered treat features the tangy brightness of lemon pudding, the classic crunch of graham crackers, and the creamy texture of whipped topping, all crowned with a luscious lemon frosting.
Equipment
- 9x13 inch pan
- Mixing Bowl
- Microwave
Ingredients
Ingredients
- 14.4 ounces Graham Crackers Approximately one box to line the pan.
- 2 boxes (3.4 ounces each) Instant Lemon Pudding Mix Can substitute with homemade lemon curd or vanilla pudding with lemon extract.
- 3.5 cups Cold Milk Use whole, skim, or almond milk for best results.
- 8 ounces Cool Whip Or homemade whipped cream.
- 16 ounces Lemon Frosting Warm slightly before pouring over the cake.
Instructions
- Step 1: Spray a 9x13 inch pan with cooking spray and line the bottom with a layer of graham crackers.
- Step 2: In a large mixing bowl, combine the lemon pudding mix with cold milk and mix until thickened. Fold in Cool Whip until smooth.
- Step 3: Spread half of the pudding mixture over the graham crackers, add another layer of crackers, then the remaining pudding mixture, and finish with a final layer of graham crackers.
- Step 4: Microwave the lemon frosting until pourable, then pour over the top layer of graham crackers and spread evenly.
- Step 5: Cover and refrigerate for at least 12 hours before serving to allow flavors to meld.
Notes
This cake is best made ahead of time and can be stored in the refrigerator for up to 4 days.